"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Zucchini and Pineapple Muffins Recipe

  Tried it? Rate this Recipe:


This recipe for Zucchini and Pineapple Muffins, by , is from The Turnbull Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruby Ohlmann


1 cup white sugar
2/3 cup oil
2 eggs
1 cup zucchini, grated
cup drained, crushed pineapple
1 tsp vanilla
2 cups flour
tsp salt
1 tsp baking powder
1 tsp baking soda
4 tsp cinnamon
cup margarine

Beat 1 cup white sugar, oil, eggs, zucchini, pineapple, and vanilla. Add 1 cups flour, salt, baking powder, baking soda, and 2 tsp cinnamon. Top with the mixture of remaining ingredients. Bake at 350 for 20 minutes.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!