Pineapple Zucchini Muffins
Description
This big-batch pineapple zucchini muffin recipe, made with crushed pineapple and shredded zucchini, is a great sweet snack and perfect for freezing.
Ingredients
•
4 1/2 cups all-purpose flour
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2 1/2 cups white sugar
•
1 tablespoon baking powder
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1 tablespoon baking soda
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1 tablespoon ground cinnamon
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1 1/2 teaspoons salt
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2 cups vegetable oil
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6 eggs
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3 cups shredded zucchini
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1 (20 ounce) can crushed pineapple, drained
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3 teaspoons vanilla extract
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour four 12-cup muffin tins or line cups with paper liners.
2
Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl; make a well in the center. Pour oil and eggs into the well: stir in zucchini, pineapple, and vanilla extract until batter is smooth.
3
Divide batter among the prepared muffin cups, filling each ⅔ to ¾ full.
4
Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes.