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Zucchini Muffins (Large Batch)

I've never counted how many muffins this makes, but it makes a lot! Recipe can easily be halved for a smaller quantity. These muffins keep very well in the freezer. While the recipe calls for 'chunk' pineapple, I prefer to buy the sliced rings and cut them to my own size preference, which is smaller then what is in the 'chunk' cans.

Ready In:
40mins
Yields:
Units:

ingredients

directions

  • Cream eggs, sugar and oil. Add zucchini, pineapple, and nuts then mix.
  • In a separate bowl combine flour, baking soda, baking powder, nutmeg, cinnamon and salt. Mix well.
  • Pour liquid mixture over dry ingredients and mix just until ingredients are combined.
  • Bake at 350 degrees for approximately 25 minutes.
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@Hoddevik
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@Hoddevik
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"I've never counted how many muffins this makes, but it makes a lot! Recipe can easily be halved for a smaller quantity. These muffins keep very well in the freezer. While the recipe calls for 'chunk' pineapple, I prefer to buy the sliced rings and cut them to my own size preference, which is smaller then what is in the 'chunk' cans."
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  1. Hoddevik
    I've never counted how many muffins this makes, but it makes a lot! Recipe can easily be halved for a smaller quantity. These muffins keep very well in the freezer. While the recipe calls for 'chunk' pineapple, I prefer to buy the sliced rings and cut them to my own size preference, which is smaller then what is in the 'chunk' cans.
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