Pineapple Walnut Zucchini Muffins are a delicious and moist treat, perfect for breakfast or a snack.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:12 muffins 1x
Category:Baking
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups grated zucchini (about 2 medium zucchinis)
1 cup crushed pineapple, drained
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, combine the grated zucchini, crushed pineapple, and chopped walnuts. Mix well and set aside.
In another bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, beat the eggs, then add the vegetable oil and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the zucchini, pineapple, and walnuts until evenly distributed.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For added flavor, consider mixing in 1/2 cup of shredded coconut or chocolate chips.
To make these muffins healthier, substitute half of the all-purpose flour with whole wheat flour or use a sugar substitute to reduce calories.