Pineapple Zucchini Muffins

 

Ingredients

• 4 1/2 cups all-purpose flour
• 2 1/2 cups white sugar
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons salt
• 2 cups vegetable oil
• 6 eggs
• 3 cups shredded zucchini
• 1 (20 ounce) can crushed pineapple, drained
• 3 teaspoons vanilla extract

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.