How to Make Pineapple Zucchini Muffins - A Step-by-Step Guide

Are you looking for a unique and tasty way to use up some zucchini? Look no further than these Pineapple Zucchini Muffins! This recipe combines the sweetness of pineapple with the subtle flavor and moisture of zucchini to create a delightful treat that's perfect for breakfast or a snack.

These muffins are not only delicious, but they're also a great way to sneak some extra veggies into your diet. The zucchini adds moisture and tenderness to the muffins without overpowering the pineapp...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 48
  • Yield: 4 dozen

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour four 12-cup muffin pans or line with paper liners.
  • 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.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
  • Nutrition

    182 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 23mg
    • Sodium: 177mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 1g
    • Total Sugars: 12g
    • Protein: 2g
    • Vitamin C: 2mg
    • Calcium: 21mg
    • Iron: 1mg
    • Potassium: 57mg