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These deliciously moist pineapple and zucchini muffins will disappear quickly. My entire family just 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 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
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour four 12-cup muffin pans or line with paper liners.
Step 2
Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Make a well in the center. Pour in oil and eggs, then add zucchini, pineapple, and vanilla. Mix until smooth. Pour batter into the prepared muffin cups, filling each 2/3 to 3/4 full.
Step 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 48 | |
| Calories 182 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat2g | 8% |
| Cholesterol23mg | 8% |
| Sodium177mg | 8% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber1g | 2% |
| Total Sugars12g | |
| Protein2g | |
| Vitamin C2mg | 12% |
| Calcium21mg | 2% |
| Iron1mg | 4% |
| Potassium57mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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