Zucchini Pineapple Muffins

These muffins are super moist and tasty.  WARNING PROCEED WITH CAUTION:  You will not be able to stop at one !

Recipe Source: allrecipes.com

Yields: 2 Dozen, more or less

INGREDIENTS:

2-1/4 cups all-purpose flour

1-1/4 cups white sugar

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1-1/2 teaspoons ground cinnamon

3/4 teaspoon salt

1 cup vegetable oil

3 eggs

1-1/2 cups shredded zucchini

1/2 (20 ounce) can crushed pineapple,drained

1-1/2 teaspoons vanilla extract

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.

2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.