Ingredients
48
48 servings
- •4.5 cups all-purpose flour
- •2.5 cups white sugar
- •1 tablespoon baking powder
- •1 tablespoon baking soda
- •1 tablespoon ground cinnamon
- •1.5 teaspoons salt
- •2 cups vegetable oil
- •6 eggs
- •3 cups shredded zucchini
- •1 (20 ounce) can crushed pineapple, drained
- •3 teaspoons vanilla extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour four 12-cup muffin pans or line with paper liners.
- 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. Pour batter into the prepared muffin cups, filling each 2/3 to 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutritional Facts
Per 48 servings
- Calories: 182
- Carbohydrate: 22g
- Fat: 10g
- Fiber: 1g
- Protein: 2g
- Sugar: 12g
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