Pineapple Zucchini Muffins recipe

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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

Nutrition Info

181.7 calories
carbohydrate: 21.7 g
cholesterol: 23.3 mg
fat: 9.8 g
fiber: 0.6 g
protein: 2.1 g
saturatedFat: 1.6 g
servingSize: -
sodium: 177 mg
sugar: 12.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.

  2. 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.

  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Recipe Yield

4 dozen

Recipe Note

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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