Pineapple Zucchini Muffins:

Another zucchini recipe!! I told you we had a ton of that stuff! And that's AFTER we gave away as much as we could to our neighbors and friends!! I love muffins and my grandma used to make these a lot in the summer. They turn out so moist and delicious! I hope you give them a try!

2-1/4 cups flour
1-1/4 cups sugar
1-1/2 tsp. xanthan gum
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1-1/2 tsp. cinnamon
3/4 tsp. salt
1 cup oil
3 eggs
1-1/2 cups shredded zucchini, unpeeled
1 cup crushed pineapple, drained
1-1/2 tsp. vanilla
1/2 cup raisins, optional
1/2 cup chopped walnuts, optional

In a large bowl, whisk together first 7 ingredients. In a small bowl, whisk together oil, eggs, zucchini, pineapple and vanilla. Add to dry ingredients and mix just until everything is moist. Add raisins and nuts if desired. Fill paper lined muffin tins 3/4 full. Bake at 325 degress for 30-35 minutes or until dark brown and toothpick inserted in the center comes out clean.

Serve or place on wire rack to cool. Store in airtight container in the refrigerator.