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Ingredients
| all-purpose flour (unsifted): 4 1/2 cups |
| granulated sugar: 2 1/2 cups |
| baking powder: 1 Tbl |
| baking soda: 1 Tbl |
| ground cinnamon: 1 Tbl |
| salt: 1 1/2 tsp |
| vegetable oil: 2 cups |
| eggs: 6 |
| zucchini squash (grated): 3 cups (shredded) |
| crushed pineapple: 1 20oz can (drained) |
| vanilla extract: 1 Tbl |
Pineapple Zucchini Muffins
Credit: AllRecipes
User rating:
"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!"
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Prep Time
30 min -
Cook Time
25 min -
Servings
48 serving(s)
Tags
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.