Brunch

Zucchini Pineapple Muffins is for Breakfast, Snack.

Zucchini Pineapple Muffins takes 30 minutes to prepare.

Zucchini Pineapple Muffins takes 25 minutes to cook.

Zucchini Pineapple Muffins makes 60 servings.

The ingredients for Zucchini Pineapple Muffins are:

4.5 C All purpose Flour
2.5 C White Sugar
1 Tbls Baking Powder
1 Tbls Baking Soda
1 Tbls Cinnamon, ground
1.5 Tsp Salt
2 C Vegetable Oil
6 eggs
3.5 C Shredded Zucchini (about 3 medium)
1-20oz can Crushed Pineapple, drained
3 Tsp Vanilla Extract

Here is how you make Zucchini Pineapple Muffins:

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: 60Recipe submitted by SparkPeople user COMPUTERLADY77.

The nutritional information for Zucchini Pineapple Muffins is:

• Servings Per Recipe: 60
• 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