Zucchini, Carrot and Pineapple Muffins

Ingredients:

• 4 ½ cups all-purpose flour
• 2 ½ cups white sugar
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 2 tablespoon ground cinnamon
• 1 ½ teaspoons salt
• 2 cups vegetable oil
• 6 eggs
• 2 cups shredded zucchini
• 1 cup of shredded carrots
• 1 (20 ounce) can crushed pineapple, drained
• 3 teaspoons vanilla extract

Directions:

1. Preheat the oven to 325° F. Grease and flour four 12-cup muffin pans or line with paper liners.
2. Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
3. Make a well in the center and add to it the oil, vanilla and eggs. Mix until smooth.
4. Next stir in the zucchini, carrots and pineapple. Mix until distributed.
5. Pour batter into the prepared muffin cups, filling each 2/3 to 3/4 full.
6. Bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes.