Pineapple Zucchini Muffins Recipe
Delicious and moist Pineapple Zucchini Muffins that are perfect for breakfast or as a snack. These muffins are bursting with flavor and are a great way to sneak in some veggies!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 48 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry 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
Wet Ingredients:
- 2 cups vegetable oil
- 6 eggs
- 3 cups shredded zucchini
- 1 (20 ounce) can crushed pineapple, drained
- 3 teaspoons vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325 degrees F (165 degrees C). Grease and flour four 12-cup muffin pans or line with paper liners.
- Prepare the batter: In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center. Pour in oil and eggs, then add zucchini, pineapple, and vanilla. Mix until smooth.
- Bake: Pour the 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.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pineapple Zucchini Muffins, breakfast, snack, muffin recipe, pineapple recipe, zucchini recipe
Find it online: https://reemcook.com/pineapple-zucchini-muffins-recipe/
