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Zucchini Pineapple Muffins

Preparation

  1. In a large bowl, combine eggs, zucchini, oil, pineapple and vanilla.
  2. Combine the dry ingredients. Stir into egg mixture until just moistened.
  3. Pour into greased muffin tins. Bake at 350° F for 50-60 minutes, or until toothpick comes out clean.
  4. Cool for 10 minutes before removing to wire racks to cool completely.

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Ingredients

Makes about 87 muffins

  • 9 eggs, beaten
  • 6 c. finely shredded zucchini
  • 3 c. vegetable oil
  • 24 oz. crushed pineapple, drained
  • 2 Tbs. vanilla extract
  • 5 c. whole wheat flour
  • 4 c. all purpose flour
  • 6 c. sugar
  • 2 Tbs. baking soda
  • 1 Tbs. ground cinnamon
  • 1 Tbs. salt
  • 2 tsp. ground nutmeg
  • 1 ½ tsp. baking powder