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Pineapple Walnut Zucchini Muffins on a wooden table with fresh zucchini and walnuts

Pineapple Walnut Zucchini Muffins

Delightful muffins filled with zucchini, walnuts, and sweet pineapple, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Freshly grated
  • 1 cup crushed pineapple Drained well
  • ½ cup chopped walnuts
  • 1 cup sugar
  • ⅓ cup vegetable oil
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a mixing bowl, combine the grated zucchini, crushed pineapple, walnuts, sugar, vegetable oil, eggs, and vanilla extract. Mix until well-blended.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
  5. Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
  6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Make sure to drain the crushed pineapple well to avoid overly moist muffins. Experiment with different nuts or add chocolate chips for extra flavor. Store any leftovers in an airtight container at room temperature for up to three days.