Print: Pineapple Zucchini Muffins

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!

Prep

16 min

Cook

24 min

Servings

Difficulty

Medium

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 , 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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/pineapple-zucchini-muffins