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Zucchini Pineapple Muffins

These delicious muffins are the perfect way to use up your summer zucchini. Easy to make and always delicious!
Prep Time14 minutes
Cook Time40 minutes
Total Time54 minutes
Course: bread
Cuisine: American, southern
Keyword: zucchini muffins
Servings: 12 muffins
Author: Judy Yeager

Ingredients

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup butter or margarine or 2 sticks or 16 tablespoons melted
  • 2 eggs
  • 1 1/2 cups grated zucchini
  • 1 (8 ounccan crushed pineapple drained
  • 2 teaspoons vanilla extract
  • 1 cup raisins or nuts optional

Instructions

  • Mix flour, sugar, baking powder, allspice, nutmeg and salt in a large bowl with a whisk. Add eggs, butter, pineapple, zucchini and vanilla and mix well with a spoon. Fold in nuts or raisins.
  • Spray muffin tins and fill 3/4 full with muffin mixture. Bake in preheated 350 degree oven 35 to 40 minutes until brown on top. (Note: I used a large size muffin tins for large muffins and got 8 muffins. You will get 12 to 16 using the smaller tins depending on how full you fill them.)