These deliciously moist pineapple zucchini muffins will disappear quickly. My entire family loves them. You can use carrots or zucchini, or use both if you prefer. I make a batch of each, then freeze some in resealable bags for later, which usually isn't very long!
Ingredients
- 4.5 cups all-purpose flour
- 2.5 cups white sugar
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1.5 teaspoons salt
- 2 cups vegetable oil
- 6 eggs
- 3 cups shredded zucchini
- 1 can crushed pineapple , 20 ounce
- 3 teaspoons vanilla extract
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour four 12-cup muffin pans or line with paper liners.
-
2
Stir flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl, making a well in the center. Pour oil and eggs into well: add zucchini, pineapple, and vanilla and stir until batter is smooth.
-
3
Spoon batter into the prepared muffin cups, filling each ⅔ to ¾ full.
-
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts
Per serving
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