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Pineapple Zucchini Muffins

4

40 min

Pineapple Zucchini Muffins

Pineapple Zucchini Muffins Photo 1

Time

40 min

Serving

48 persons

Calories

182

Rating

4.00★ (169)

Cuisine

Author: Victoria Buriak
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

Pineapple Zucchini Muffins Photo 21
Pineapple Zucchini Muffins Photo 32
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  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour four 12-cup muffin pans or line with paper liners.
    Pineapple Zucchini Muffins Photo 2
  2. 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.
    Pineapple Zucchini Muffins Photo 3
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
    Pineapple Zucchini Muffins Photo 4

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