Pineapple Zucchini Muffins

01Method

1. 1

   Heat the oven to 325°F (165°C). Prepare four 12-cup muffin tins by greasing and flouring them, or fit the cups with paper liners.

2. 2

   Combine the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl, whisking them together and creating a well in the middle. Add the oil and eggs into the well, then fold in the zucchini, pineapple, and vanilla extract until a smooth batter forms.

3. 3

   Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds to three-quarters of the way up.

4. 4

   Bake until a toothpick inserted into the center of a muffin comes out clean, approximately 20 to 25 minutes.