Pineapple Walnut Zucchini Muffins
Deliciously moist muffins made with zucchini, juicy pineapple, and crunchy walnuts, perfect for breakfast or snacks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup grated zucchini
- 1 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or cooking spray.
- Combine the grated zucchini with crushed pineapple in one bowl until mixed well.
- Whisk together the dry ingredients: flour, sugars, baking soda, baking powder, salt, and optional cinnamon in another bowl.
- Mix the wet ingredients: oil, egg, and vanilla into the zucchini and pineapple mixture.
- Fold the dry ingredients into the wet mixture until just combined; do not overmix.
- Distribute the batter evenly into the muffin cups.
- Bake for 20-25 minutes or until a toothpick comes out clean.
Notes
For best results, wring out excess moisture from the grated zucchini before adding it to the batter.