Pineapple Zucchini Muffins

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. 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. 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. 3

   Spoon batter into the prepared muffin cups, filling each ⅔ to ¾ full.

4. 4

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