Pineapple Walnut Zucchini Muffins
Deliciously moist and flavorful muffins blending pineapple, zucchini, and walnuts for a perfect breakfast or snack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup grated zucchini
- 1 cup crushed pineapple
- 1/2 cup chopped walnuts
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the grated zucchini, crushed pineapple, sugar, vegetable oil, eggs, and vanilla extract in a bowl until well mixed.
- Whisk together the flour, baking soda, baking powder, and salt in a separate bowl.
- Gently stir the dry ingredients into the wet mixture until just combined.
- Fold in the chopped walnuts.
- Spoon the batter into a muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool slightly before enjoying your muffins.
Notes
Squeeze out excess moisture from grated zucchini to avoid soggy muffins. These muffins freeze well for up to three months.