Pineapple Zucchini Muffins

Add crushed pineapple to your zucchini muffins for a new favorite snack. This big-batch recipe is great for freezing — if there are any left!

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 182 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour four 12-cup muffin pans or line with paper liners.

Step 3

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.