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Category: Breakfast

(Updated 1/2/2013)
Pineapple Zucchini Muffins


2 ¼ cups all-purpose flour
1 ¼ cups sugar
½ tablespoon baking powder
½ tablespoon baking soda
½ tablespoon ground cinnamon
¾ teaspoons salt
1 cup vegetable oil
3 eggs
1 ½ cups shredded zucchini
10 oz crushed pineapple, drained
1 ½ teaspoons vanilla extract


Preheat oven to 325 degrees F. Place paper liners in two 12 cup muffin tins. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center of the dry ingredients and pour in the oil, eggs, zucchini, pineapple and vanilla and mix until the batter is smooth. Fill each muffin cup 2/3 to ¾ full. Bake for 20-25 minutes. Remove from oven and cool completely on a wire rack.