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Hawaiian Zucchini Muffins Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

The freshly crushed pineapple in these Hawaiian Zucchini Muffins Recipe makes them super soft, and moist. They are loaded with zucchini and don’t even taste like it; a good way to include vegetables, like this one, into kids’ diet. Especially the picky ones. Enjoy!

Keyword: breakfast muffins, easy recipe,, garden grown zucchini, hawaiian zuccini muffins
Servings: 24
Author: Valya of The Farm Girl Blog
Ingredients
  • 4 cups – organic all-purpose flour
  • 1 tbsp. – baking powder
  • 1 tsp. – baking soda
  • ¼ tsp. – sea salt
  • 3 large – home organic eggs
  • 1 cup – organic sugar
  • ½ cup – olive oil or coconut oil
  • 2 tsp. – organic pure vanilla extract
  • 24 cupcake liners
  • 1 cup – freshly crushed pineapple sauce
  • 2 cups – grated zucchinis
Instructions
Hawaiian Zucchini Muffins Batter Instructions
  1. Grade 2 cups zucchini and set aside until ready for use.

  2. Crush ¼ of the pineapple (it roughly comes out to 1 cup crushed) set aside until ready for use.
  3. Sift the flour into a large bowl, measure out the rest of dry ingredients baking: powder, baking soda, and salt. Stir it together using hand whisker, set aside until ready for use.

  4. Preheat the oven to 350 F (180 C). Beat eggs and sugar on high mixing speed for 5 minutes or until light in color and foamy in texture. Reduce mixing speed to low add crushed pineapple sauce, oil, and vanilla extract.
  5. With mixing speed continuing on low add dry ingredients and grated zucchini in two additions. Mix just until all incorporated (do not over beat).

Hawaiian Zucchini Muffins Baking Instructions
  1. Remove mixer bowl from stand and mix batter once more with a silicone spatula to ensure all the ingredients are well combined. Scoop batter using a large ice cream scoop and fill prepared muffin liners 3/4 full.
  2. Bake muffins for 25 – 30 minutes at 350 F (180 C) or until toothpick inserted into the middle of a muffin comes out clean. Remove from the oven and let the muffins cool for 5 minutes before removing from the muffin pan. After the muffins cool completely, store them in a plastic container or freeze in freezer Ziploc bag.