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Pineapple Zucchini Muffins Recipe

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This recipe for Pineapple Zucchini Muffins is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
Directions
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.

 

 

 

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