Pineapple Zucchini Muffins Recipe
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Pineapple Zucchini Muffins

By: FROSTH 
"These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!"

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (70)

What to Drink?
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
25 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 4 dozen
 

Ingredients

  • 4 1/2 cups all-purpose flour
  • 2 1/2 cups white sugar
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons salt
  • 2 cups vegetable oil
  • 6 eggs
  • 3 cups shredded zucchini
  • 1 (20 ounce) can crushed pineapple, drained
  • 3 teaspoons vanilla extract

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
  2. 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.
  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 182 | Total Fat: 9.8g | Cholesterol: 26mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Sep. 25, 2003 by I'm nuts too...   view full review
Big hit over here! I cut the oil to 1 cup and subbed the eggs with bananas (mashed with...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Jun. 27, 2005 by Heather Joy   view full review
I changed this recipe a lot but it turned out really well. I only did a half batch and cut the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 9, 2003 by PAULAIQUILT   view full review
These muffins are delicious, and when the garden produces more zucchini than you can possible...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Nov. 29, 2006 by TIMSCOOLGAL   view full review
Delicious! I used half whole wheat flour and half white flour. I also used applesauce instead...
The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 7, 2004 by rnfsmom   view full review
If you are going to try this one, I'd recommend that you try a partial batch first ... it's a...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 6, 2003 by LISAWHO   view full review
These are great muffins! I did use olive oil instead of vegetable oil because that was all...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 20, 2003 by KRIZZLYBRY   view full review
These were great muffins- very moist. I think next time I will try using half oil, half...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 3, 2008 by Pam-3BoysMama Supporting Member (Click to learn more about Supporting Membership)  view full review
These are positively awesome! They are so moist and delicious. They do have a lighter texture...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 9, 2007 by stephie   view full review
I think these are great. I added walnuts for a little crunch!
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Oct. 21, 2004 by PASQUALEM   view full review
Wonderful, moist, and quick to prepare but they taste like you slaved over them!

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