ZUCCHINI MUFFINS (LARGE BATCH)

Zucchini Muffins (Large Batch) image

I've never counted how many muffins this makes, but it makes a lot! Recipe can easily be halved for a smaller quantity. These muffins keep very well in the freezer. While the recipe calls for 'chunk' pineapple, I prefer to buy the sliced rings and cut them to my own size preference, which is smaller then what is in the 'chunk' cans.

Provided by Hoddevik

Time 40m

Yield 1 large batch

Number Of Ingredients 12

Ingredients

12 eggs
8 cups sugar
4 cups vegetable oil
8 cups zucchini, shredded
4 cups pineapple, chunks, drained
3 cups walnuts, chopped
12 cups flour
8 teaspoons baking soda
1 teaspoon baking powder
2 tablespoons cinnamon
2 tablespoons nutmeg, freshly grated please
4 teaspoons salt

Steps:

Cream eggs, sugar and oil. Add zucchini, pineapple, and nuts then mix.
In a separate bowl combine flour, baking soda, baking powder, nutmeg, cinnamon and salt. Mix well.
Pour liquid mixture over dry ingredients and mix just until ingredients are combined.
Bake at 350 degrees for approximately 25 minutes.

Nutrition Facts : Calories 23127, Fat 1181.9, SaturatedFat 160.1, Cholesterol 2232, Sodium 20728.3, Carbohydrate 2934.8, Fiber 94.4, Sugar 1706.4, Protein 300.8