The Altitude Adjustment Section
Remember Zucchini muffins? They were popular in the '60s and '70s with the "health food nuts." Then we kind of forgot about them and carrot cake took off and became a staple in every diner in America. But I think Zucchini cake and muffins are even better.
Ingredients
2 1/4 cups all-purpose flour
1 1/4 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup vegetable oil
3 eggs
1 1/2 cups shredded zucchini
1 1/2 cups canned crushed pineapple, drained or 1 1/2 cups fresh chopped
1/2 cup sunflower seeds
1 1/2 teaspoons vanilla extract
Procedure
Preheat oven to 325 degrees. Grease and flour 2 muffin pans (this recipe makes 24 muffins), or use paper liners. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple, sunflower seeds, and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
