Description
Moist and fluffy zucchini muffins made with crushed pineapple and chopped walnuts for the perfect sweet, nutty bite.
Ingredients
Scale
- 1 cup grated zucchini (squeezed dry)
- 1 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat oven to 350°F and line a 12-cup muffin tin or spray with nonstick spray.
- Step 2: In a large bowl, whisk the eggs, oil, sugar, and vanilla until smooth.
- Step 3: Stir in the grated zucchini and drained pineapple until combined.
- Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Step 5: Add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
- Step 6: Fold in the chopped walnuts gently.
- Step 7: Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Step 8: Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Step 9: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
To prevent soggy muffins, ensure the zucchini is squeezed dry and the pineapple is well-drained. For a nut-free version, substitute walnuts with sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 185 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg