Pineapple and Zucchini Muffins

    Pineapple and Zucchini Muffins

    (138)
    10saves
    55min


    120 people made this

    These are deliciously moist muffins 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 for later, which usually isn't very long! My entire family just loves them!

    Ingredients
    Makes: 48 muffins

    • 4 1/2 cups (565g) plain flour
    • 2 1/2 cups (550g) white sugar
    • 1 tablespoon (15g) baking powder
    • 1 tablespoon (15g) bicarb soda
    • 1 tablespoon ground cinnamon
    • 1 1/2 (15g) teaspoons salt
    • 2 cups (500ml) vegetable oil
    • 6 eggs
    • 3 cups grated zucchini
    • 1 (450g) tin crushed pineapple, drained
    • 3 teaspoons (15ml) vanilla essence

    Directions
    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat oven to 165 degrees C. Grease and flour 4 muffin tins, or use patty cups.
    2. In a large bowl, combine flour, sugar, baking powder, bicarb soda, cinnamon and salt. Make a well in the centre 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 centre comes out clean.
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    Reviews and Ratings
    Global Ratings:
    (138)

    Reviews in English (138)

    by
    64

    Big hit over here! I cut the oil to 1 cup and subbed the eggs with bananas (mashed with baking powder = common sub) because my little guy is allergic to eggs. Which by the way he has eaten 1 muffin everyday for the past 3 days. Nice & moist and good for breakfast. Great recipe Frost, thanks!  -  24 Sep 2003  (Review from Allrecipes USA and Canada)

    by
    42

    I changed this recipe a lot but it turned out really well. I only did a half batch and cut the oil to 1/2 cup and also cut down the sugar a bit. I substituted half of the flour for whole-wheat and used carrot instead of zucchini. I forgot to cut the pineapple in half so added the entire can with the juice. I found the muffins to be a bit too sweet but everyone in my house loved them!  -  27 Jun 2005  (Review from Allrecipes USA and Canada)

    by
    34

    These muffins are delicious, and when the garden produces more zucchini than you can possible use, it's a great way to use it up. However, very high fat. Does anyone have a formula for cutting the oil? Use 1/2 cup applesauce to replace 1/4 cup oil?? Oil actually saturated some of the paper muffin liners. But delicious.  -  19 Jul 2002  (Review from Allrecipes USA and Canada)

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