Description
Delicious and moist muffins made with zucchini, pineapple, and walnuts.
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
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin or spray with nonstick spray.
- In a large bowl, whisk the eggs, vegetable oil, sugar, and vanilla extract until smooth.
- Stir in the grated zucchini and drained pineapple until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix.
- Gently fold in the chopped walnuts.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to squeeze excess moisture from the zucchini to prevent soggy muffins.
- Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pineapple Walnut Zucchini Muffins