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Prep Time::25 mins
Cook Time::20 mins
Total Time::40 mins
Servings::48
Yield::4 dozen
Ingredients
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4 ½ cups all-purpose flour
2 ½ cups white sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 ½ 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 the oven to 325 degrees F (165 degrees C). Grease and flour four 12-cup muffin pans or line with paper liners.
Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Make a well in the center. Pour in oil and eggs, then add zucchini, pineapple, and vanilla. Mix until smooth. Pour batter into the prepared muffin cups, filling each 2/3 to 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.