A small overview of when using the shredded zucchini for this recipe the moisture content of zucchinis can vary considerably. If they are pick from the garden, they are likely to get a lot of moist. If the market is offseason, they may be on the dry side. When dealing with dry zucchini, a trick my grandmother used to do was shred it, sprinkle some water over it, then let it strain in a fine-mesh sieve. Adding the pineapple along with the zucchini makes those muffins the best breakfast treat. The ground cinnamon and vanilla extract give you a unique flavor to enjoy these muffins in the morning. When you need to use your zucchini, serve these muffins to friends.
These delicious muffins make your summer zucchini the perfect way. Simple to make and delicious still. The surface area increased produced rather dense and dry muffins, which were perfect for “good” muffins. Nevertheless, I wanted fluffy, moist, and thoroughly delightful muffins that just-so-became healthier. This recipe exceeds all my expectations of a muffin, it’s moist and healthy at the same time, and of course, the taste is exceptional. I recommend this recipe to anyone.
4 1/2 cups all-purpose flour
2 1/2 cups white sugar
1 tbsp baking powder
1 tbsp baking soda
1 tbsp ground cinnamon
1 1/2 tsp salt
2 cups of vegetable oil
3 cups shredded zucchini
1 (20 ounces) can crush pineapple, drained
3 tsp vanilla extract
1. Preheat oven at about 325 ° F (165 ° C). Grease and flour (4) muffin cups, or use paper liners.
2. Add and combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a big pot. In the center, make a well and pour in the oil, eggs, zucchini, vanilla, and pineapple. Blend until smooth. Fill out 2/3 to 3/4 full muffin cups.
3. In a preheated oven, bake it for 20 to 25 minutes until a toothpick inserted in the center comes out clean.
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