Zucchini Pineapple Muffins (24 servings) 3 large eggs 2 cups sugar 1 cup vegetable or canola oil 2 teaspoons vanilla 2 cups zucchini (about 2 medium zucchini) - grated 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup crushed pineapple - drained 1/2 cup nuts - chopped 1/2 cup maraschino cherries (optional) These muffins were great. They were moist, hearty and sweet with occasional bursts of pineapple flavor. My exact cooking time was 28 minutes. I was able to get 22 muffins from the amount of batter produced. I recommend generously greasing your muffin cups and then dusting the bottoms with flour as they did tend to stick a little in the pan. With the help of a paring knife, they all released fine with no damage to the appearance or structure of the muffins. The only change I might make to this recipe in the future would be to increase the baking powder by 1/2 teaspoon to get a better dome shape. Bottom Line: They taste excellent and are especially good warm with a slight spread of butter. (This recipe was submitted in 2003. It was tested and photographed in March 2017.) How To Make Zucchini Pineapple Muffins Beat the eggs, sugar, oil, and vanilla. Add zucchini, flour, baking powder, baking soda, salt, pineapples, nuts, and cherries. Pour into two greased 5 x 9-inch loaf pans or 24 muffin cups. Bake at 325 degrees for about 1 hour for loaves, or about 25 minutes for muffins. Makes: 2 loaves or 24 muffins With this recipe, you can make either zucchini muffins or zucchini bread. And you can customize it by using your favorite kind of nuts. Mr Breakfast would like to thank Valarie34 for this recipe. Recipe number 1119. Submitted 11/9/2003.