Pineapple Zucchini Muffins

These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 182 Calories

Ingredients

• 6 eggs
• 4 ½ cups all-purpose flour
• 1 ½ teaspoons salt
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 1 tablespoon baking soda
• 2 ½ cups white sugar
• 3 teaspoons vanilla extract
• 2 cups vegetable oil
• 1 (20 ounce) can crushed pineapple, drained
• 3 cups shredded zucchini

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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