Zucchini Muffins (Large Batch)

Name: Zucchini Muffins (Large Batch)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 large batch
Ingredients: 12 eggs; 8 cups sugar; 4 cups vegetable oil; 8 cups zucchini, shredded; 4 cups pineapple, chunks, drained; 3 cups walnuts, chopped; 12 cups flour; 8 teaspoons baking soda; 1 teaspoon baking powder; 2 tablespoons cinnamon; 2 tablespoons nutmeg, freshly grated please; 4 teaspoons salt

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Recipe by 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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READY IN: 40mins

YIELD: 1 large batch

UNITS: US

INGREDIENTS

Nutrition

12

eggs
8

cups sugar
4

cups vegetable oil
8

cups zucchini, shredded
4

cups pineapple, chunks, drained
3

cups walnuts, chopped
12

cups flour
8

teaspoons baking soda
1

teaspoon baking powder
2

tablespoons cinnamon
2

tablespoons nutmeg, freshly grated please
4

teaspoons salt

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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