Preheat oven to 350?. Line 2 regular-size muffin trays with baking cups. In a large bowl, mix flour, baking powder, soda, salt, and cinnamon; set aside. In another large bowl, beat together eggs, sugar, vanilla, and oil. Add zucchini, and mix well. Add flour mixture, and blend. Stir in pineapple and walnuts. Pour batter in equal parts into muffin cups. Bake about 20 minutes, or until toothpick inserted into center of muffin comes out clean. Source: Seventeen Magazine, October 1993 Recipe By :
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (239g)|
|Recipe Makes: 12|
|Calories from Fat: 239 (34%)|
|Amt Per Serving||% DV|
|Total Fat 26.6g||35 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 264.4mg||81 %|
|Sodium 623.2mg||21 %|
|Potassium 271.2mg||7 %|
|Total Carbohydrate 103.8g||31 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 101.4g|
|Protein 12.9g||18 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 693
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.