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Delicious Pineapple Walnut Zucchini Muffins on a rustic wooden table

Pineapple Walnut Zucchini Muffins

Moist, fluffy, and packed with flavor, these Pineapple Walnut Zucchini Muffins are a quick and easy snack that everyone will love, making them perfect for busy days or as a comforting breakfast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Make sure it is well-drained
  • 1 cup crushed pineapple, drained Use fresh, high-quality pineapple
  • 1 cup chopped walnuts Feel free to experiment with different nuts
  • 2 large eggs Can be substituted with flax eggs for a vegan option
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 ½ cups all-purpose flour Can substitute half for whole wheat flour
  • 1 cup sugar Can be replaced with a sugar alternative
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon Can be replaced with nutmeg for a different flavor

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 large bowl, mix the grated zucchini, crushed pineapple, and chopped walnuts.
  3. In another bowl, combine all the dry ingredients: flour, sugar, baking soda, baking powder, salt, and cinnamon.
  4. In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract.
  5. Pour the wet mixture into the zucchini mixture and stir until well combined.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing!
  7. Scoop the batter into the muffin tin, filling each cup about two-thirds full.
  8. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.

Notes

Store the muffins in an airtight container at room temperature for up to four days. For longer storage, freeze them for up to three months and thaw when needed.