Pineapple Zucchini Muffins

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These are deliciously moist muffins that that’ll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn’t very long! My entire family just loves them!

Ingredients:

  • 4 ½ cups all-purpose flour
  • 2 ½ cups white sugar
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons salt
  • 2 cups vegetable oil
  • 6 eggs
  • 3 cups shredded zucchini
  • 1 (20 ounce) can crushed pineapple, drained
  • 3 teaspoons vanilla extract

Directions:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, 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 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.


Preparation time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Servings: 48 – Yield: 4 dozen

Nutrition:

Calories:181.7

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