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Pineapple Zucchini Muffins
Pineapple Zucchini Muffins
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate zucchini muffins with crushed pineapple, perfect for snacking and batch freezing.
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) can crushed pineapple, drained
  • 3 teaspoons vanilla extract
Instructions:
  • Preheat the oven to 325°F (165°C) and prepare four 12-cup muffin pans by greasing and flouring them or lining them with paper liners.
  • In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt. Create a well in the center and add oil, eggs, zucchini, pineapple, and vanilla. Stir until the batter is smooth. Fill muffin cups 2/3 to 3/4 full and bake.
  • Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

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