Zucchini Pineapple Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
4.5 C All purpose Flour2.5 C White Sugar1 Tbls Baking Powder1 Tbls Baking Soda1 Tbls Cinnamon, ground1.5 Tsp Salt2 C Vegetable Oil6 eggs3.5 C Shredded Zucchini (about 3 medium)1-20oz can Crushed Pineapple, drained3 Tsp Vanilla Extract
Preheat Oven to 325 degrees F (165 degrees C) Grease & flour 5 muffin pans, or use paper liners to make 5 dozen.
In a very large bowl, mix flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and add the remaining ingredients. Mix until smooth.
These moist muffins freeze very well. You can also substitute carrots for the zucchini, or use half and half. I sometimes add raisins for a little extra!
Fill muffin cups 2/3 full. Bake in the preheated oven 20-25 minutes, or until toothpick inserted in center comes out clean.
Makes 60 muffins.
Number of Servings: 60
Recipe submitted by SparkPeople user COMPUTERLADY77.
In a very large bowl, mix flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and add the remaining ingredients. Mix until smooth.
These moist muffins freeze very well. You can also substitute carrots for the zucchini, or use half and half. I sometimes add raisins for a little extra!
Fill muffin cups 2/3 full. Bake in the preheated oven 20-25 minutes, or until toothpick inserted in center comes out clean.
Makes 60 muffins.
Number of Servings: 60
Recipe submitted by SparkPeople user COMPUTERLADY77.
Nutritional Info Amount Per Serving
- Calories: 140.0
- Total Fat: 7.2 g
- Cholesterol: 21.3 mg
- Sodium: 199.1 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 0.6 g
- Protein: 1.8 g
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