Pineapple Zucchini Muffins

Pineapple Zucchini Muffins

4 1/2 c. all-purpose flour
2 1/2 c. white sugar
1 TBS. baking poder
1 TBS. baking soda
1 TBS. ground cinnamon
2 c. vegetable oil
6 eggs
3 c. shredded zucchini
1 can crushed pineapple, drained
3 tsp. vanilla extract

Preheat overn to 325 degrees. Grease muffin pans. In a large bowl, combine flour, sugar, baking powder, baking soda, and cinnamon. In a separate bowl, mix the oil, eggs, and vanilla. Mix this liquid into the dry mixture and stir. Add zucchini, and pineapple. Mix until smooth. Fill muffin cups 2/3 to 3/4 full. Bake for about 20 to 25 minutes.

This makes 3-4 dozens.

What I did was made 2 dozen muffins and turn the rest into zucchini bread.

*From: Abakersdelight mailing List