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Pineapple Walnut Zucchini Muffins

Pineapple Walnut Zucchini Muffins
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Indulge in the delightful flavors of Pineapple Walnut Zucchini Muffins, a perfect combination of moistness and crunch. These muffins are an ideal treat for breakfast or as a snack throughout the day. With sweet crushed pineapple and nutty chopped walnuts, they offer a unique flavor that everyone will love. Easy to whip up in just one bowl, this recipe is perfect whether you’re hosting a brunch or simply craving something delicious. Enjoy them fresh from the oven or savor them later; they stay soft and tasty for days!

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

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a mixing bowl, whisk together eggs, vegetable oil, sugar, and vanilla until smooth.
  3. Stir in grated zucchini and crushed pineapple until combined.
  4. In another bowl, combine flour, baking soda, baking powder, cinnamon, and salt.
  5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in chopped walnuts gently.
  7. Fill muffin cups about three-fourths full and bake for 18–22 minutes or until a toothpick comes out clean.
  8. Cool in the pan for five minutes before transferring to a wire rack.

Nutrition

Find it online: https://www.theonlypets.com/pineapple-walnut-zucchini-muffins/