Zucchini Muffins - cooking recipe

Ingredients

3 eggs
2/3 c. vegetable oil
1/3 c. applesauce (unsweetened)
2 c. sugar
2 tsp. vanilla
2 c. coarsely shredded zucchini
8 oz. can crushed pineapple, drained
3 c. flour
2 tsp. soda
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking powder

Preparation

Cream together eggs, oil, applesauce, sugar and vanilla.
Stir in zucchini and pineapple.
Combine dry ingredients together and add to muffin batter.
Mix until just combined.
Can keep batter in refrigerator for 2 to 3 weeks.
Bake at 350\u00b0 for 20 minutes.