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!
Grade 2 cups zucchini and set aside until ready for use.
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.
With mixing speed continuing on low add dry ingredients and grated zucchini in two additions. Mix just until all incorporated (do not over beat).
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.