Pineapple Zucchini Muffins

This big-batch pineapple zucchini muffin recipe, made with crushed pineapple and shredded zucchini, is a great sweet snack and perfect for freezing.

• 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

Stir flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl, making a well in the center. Pour oil and eggs into well: add zucchini, pineapple, and vanilla and stir until batter is smooth.

Step 4

Spoon batter into the prepared muffin cups, filling each ⅔ to ¾ full.