Recipe Details
Ingredients
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4 ½cupsall-purpose flour
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2 ½cupswhite sugar
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1tablespoonbaking powder
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1tablespoonbaking soda
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1tablespoonground cinnamon
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1 ½teaspoonssalt
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2cupsvegetable oil
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6eggs
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3cupsshredded zucchini
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1(20 ounce) cancrushed pineapple, drained
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3teaspoonsvanilla extract
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour four 12-cup muffin pans or line with paper liners.
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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.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe48 | |
| Calories182 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 2g |
8% |
| Cholesterol 23mg |
8% |
| Sodium 177mg |
8% |
| Total Carbohydrate 22g |
8% |
| Dietary Fiber 1g |
2% |
| Total Sugars 12g |
|
| Protein 2g |
4% |
| Vitamin C 2mg |
3% |
| Calcium 21mg |
2% |
| Iron 1mg |
4% |
| Potassium 57mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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