These deliciously moist pineapple and zucchini muffins will disappear quickly. My entire family just loves them. You can use carrots or zucchini, or use both if you prefer. I make a batch of each, then freeze some in resealable bags for later, which usually isn't very long!
Ingredients
- ½ cups all-purpose flour: 4 piece
- ½ cups white sugar: 2 piece
- baking powder: 1 Tbsp
- baking soda: 1 Tbsp
- ground cinnamon: 1 Tbsp
- ½ teaspoons salt: 1 piece
- vegetable oil: 2 cups
- eggs: 6 piece
- zucchini: 3 cups (shredded)
- pineapple: 1 can (20 ounce can, drained, crushed)
- vanilla extract: 3 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour four 12-cup muffin pans or line with paper liners.
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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.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
