Pineapple Zucchini Muffins
Ingredients
2 1/4 cups all-purpose flour
1 1/4 cups white sugar
1/2 tablespoon baking powder
1/2 tablespoon baking soda
1/2 tablespoon ground cinnamon
1/2 teaspoons salt
1 cup vegetable oil
3 eggs
1 1/2 cups shredded zucchini
1/2 (20 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
Directions
2 1/4 cups all-purpose flour
1 1/4 cups white sugar
1/2 tablespoon baking powder
1/2 tablespoon baking soda
1/2 tablespoon ground cinnamon
1/2 teaspoons salt
1 cup vegetable oil
3 eggs
1 1/2 cups shredded zucchini
1/2 (20 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 muffin pans, or use paper liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
- Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth.
- Fill muffin cups 2/3 to 3/4 full.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.