Zucchini Pineapple Muffins
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Bread An incredibly moist and flavorful muffin recipe packed with grated zucchini, crushed pineapple, nuts, and warm spices. This large-batch recipe yields approximately 40 muffins and freezes wonderfully.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 20 mins | None | Approx. 40 muffins |
🔪 Key Equipment
- Muffin tins
- Paper liners
- Large mixing bowl
- Separate mixing bowl
- Whisk
- Spatula
- Wire cooling rack
Ingredients
Wet Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Eggs | Large |
| 1 Cup | Oil | Vegetable oil |
| 2 Cups | Sugar | Granulated |
| 2 Tablespoons | Vanilla | Extract |
| 2 Cups | Zucchini | Grated |
| 1 (8.5 oz) Can | Pineapple | Crushed, with juice |
| 1 Cup | Nuts | Chopped |
| 1 Cup | Raisins | Optional |
Dry Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 Cups | Flour | All-purpose |
| ½ tsp | Salt | None |
| 2 tsps | Baking Soda | None |
| 1 ½ tsps | Baking Powder | None |
| 1 ½ tsps | Cinnamon | Ground |
| ¾ tsp | Nutmeg | Ground |
Instructions
Step 1: Prep and Wet Ingredients
- Preheat your oven to 350°F (175°C). Line muffin tins with paper liners or grease them well.
- In a large bowl, beat the 3 Eggs, 1 cup Oil, 2 cups Sugar, and 2 tablespoons Vanilla together until the mixture is thick and creamy.
- Stir in the 2 cups Zucchini (grated), the 1 (8.5 oz) can Pineapple (crushed, with juice), and the 1 cup Nuts (chopped).
Step 2: Combine and Bake
- In a separate bowl, whisk together the 3 cups Flour, ½ tsp Salt, 2 tsps Baking Soda, 1 ½ tsps Baking Powder, 1 ½ tsps Cinnamon, and ¾ tsp Nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing with a spatula until just combined. Be careful not to overmix.
- If using, gently fold in the 1 cup Raisins.
- Fill the muffin cups about two-thirds full.
- Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and golden brown.
💡 Make-Ahead & Storage: Allow muffins to cool in the tins for a few minutes before transferring them to a wire rack to cool completely. These muffins freeze nicely for up to 3 months when stored in an airtight container.
Original Recipe Scan
