Name: Pineapple Zucchini Muffins
Prep time: 30 min
Cook time: 30 min
Yield: 48
Ingredients: All-purpose flour - 4 ½ cups; White sugar - 2 ½ cups; Baking powder - 1 tablespoon; Baking soda - 1 tablespoon; Ground cinnamon - 1 tablespoon; Salt - 1 ½ teaspoons; Vegetable oil - 2 cups; Eggs - 6; Shredded zucchini - 3 cups; Crushed pineapple, drained - 1 (20 ounce) can; Vanilla extract - 3 teaspoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Zucchini Muffins

1. All-purpose flour - 4 ½ cups

2. White sugar - 2 ½ cups

3. Baking powder - 1 tablespoon

4. Baking soda - 1 tablespoon

5. Ground cinnamon - 1 tablespoon

6. Salt - 1 ½ teaspoons

7. Vegetable oil - 2 cups

8. Eggs - 6

9. Shredded zucchini - 3 cups

10. Crushed pineapple, drained - 1 (20 ounce) can

11. Vanilla extract - 3 teaspoons

How to cook deliciously - Pineapple Zucchini Muffins

1. Stage

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.

2. Stage

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.

3. Stage

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