Zucchini Pineapple Muffins

4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 207.3
  • Total Fat: 9.9 g
  • Cholesterol: 26.6 mg
  • Sodium: 130.5 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.6 g

View full nutritional breakdown of Zucchini Pineapple Muffins calories by ingredient
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Number of Servings: 24


    3 c. flour
    1 t. baking powder
    1 t. baking soda
    1/2 t. salt
    1 t. cinnamon
    3 eggs
    1 1/2 c. sugar
    2 t. vanilla
    1 c. oil
    3 c. grated zucchini
    1 c. crushed pineapple, drained

    Oven 350


1. Sift together dry ingredients (flour-cinnamon)
2. Combine the eggs, sugar, vanilla, and oil.
3. Add the zucchini to the wet mixture.
4. Add the wet mix to the dry, mixing just until moist.
5. Stir in the pineapple.
6. Cook for about 20 min., or until an inserted knife comes out clean.

Number of Servings: 24

Recipe submitted by SparkPeople user BAYLISAC.

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Member Ratings For This Recipe

  • to make these healthier i subbed wheat flour for white, egg beaters for eggs and splenda for sugar... if i made them again i would probably do part sugar/part splenda so that you didn't taste the artificial sweetner as much. i also added some walnuts for protein - 6/4/09

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  • Sounds good to try! 081125 - 11/25/08

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  • This recipe is AWESOME. I've never knew you can do that with zucchini. Will definitely make again. - 8/5/08

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  • the whole family loves them. - 7/30/08

    Was this review helpful?   yes  No
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