Pineapple Zucchini Muffins

4.5

(169)

139 Reviews

18 Photos

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!

Submitted by Frost

Updated on August 15, 2023

Close-up of 4 pineapple zucchini muffins

18

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

40 mins

Servings:

48

Yield:

4 dozen

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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
2 cups vegetable oil
6 eggs
3 cups shredded zucchini
1 (20 ounce) can crushed pineapple, drained
3 teaspoons vanilla extract

Directions

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

Nutrition Facts (per serving)

182	Calories
10g	Fat
22g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 48
Calories 182
% Daily Value *
Total Fat 10g	13%
Saturated Fat 2g	8%
Cholesterol 23mg	8%
Sodium 177mg	8%
Total Carbohydrate 22g	8%
Dietary Fiber 1g	2%
Total Sugars 12g
Protein 2g	4%
Vitamin C 2mg	3%
Calcium 21mg	2%
Iron 1mg	4%
Potassium 57mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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