Zucchini Pineapple And Carrot Cupcakes - cooking recipe

Ingredients

2 eggs
1 cup white sugar
1/2 cup crushed pineapple, drained
1/2 cup nuts
2 cups flour
1/2 teaspoon salt
1/2 cup oil
1/2 cup shredded zucchini
1/2 cup shredded carrot
1 teaspoon lemon zest or 1 teaspoon orange
1 teaspoon baking soda
1/2 teaspoon baking powder

Preparation

Beat eggs. Add oil and sugar. Stir in zucchini, carrots, pineapple, nuts and lemon zest. Add dry ingredients.
Fill muffin cups two-thirds full. Bake in 375 oven for 15-20.