CookGo
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Pineapple Zucchini Muffins

Cost $12, save $15

Source: Recommended by CookGo

  • 25 Min
  • 48 Servings
  • $12

INGREDIENTS

  • Dry 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

  • Wet Ingredients

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

STEPS

1

Preheat the oven to 325°F (165°C). Grease and flour four 12-cup muffin pans or line with paper liners.

2

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.

3

Pour batter into the prepared muffin cups, filling each 2/3 to 3/4 full.

4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes.

NUTRIENTS

Per 1 serving

🔥

182

Calories

  • 2g
    Protein
  • 22g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Use both zucchini and carrots for a flavor twist.Store muffins in resealable bags in the freezer for up to 3 months.Serve warm with a dollop of cream cheese or butter for added richness.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.