Pineapple Zucchini Muffins in 35 Minutes

Instructions:

1. Grate the zucchini, place it in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes.
2. Transfer zucchini to a clean kitchen towel or paper towels and press down firmly until no more liquid escapes.
3. In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt until no clumps remain.
4. In a medium bowl, beat the eggs, then stir in the neutral oil, sour cream, vanilla extract, and 1 tablespoon of reserved pineapple juice until velvety.
5. Pour the wet ingredients into the well of the dry ingredients and fold gently with a spatula until just combined; do not overmix.
6. Gently fold in the squeezed zucchini and crushed pineapple until evenly distributed.
7. Spoon batter into a 12-cup standard muffin tin and bake for 20 minutes or until golden brown.