Description
These pineapple walnut zucchini muffins are irresistibly moist, spiced with cinnamon, and studded with crushed pineapple and crunchy walnuts. A delicious way to use up fresh zucchini for breakfast or snacks.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups shredded zucchini
- 1/2 cup crushed pineapple (well-drained)
- 1/2 cup chopped walnuts
- Optional: 1/4 cup shredded coconut or raisins
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, mix eggs, oil, brown sugar, white sugar, and vanilla until smooth.
- Stir the wet ingredients into the dry mixture until just combined.
- Fold in zucchini, pineapple, walnuts, and optional ingredients if using.
- Scoop batter into muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- Squeeze out excess moisture from zucchini and pineapple to avoid soggy muffins.
- These muffins freeze beautifully—perfect for meal prep.
- For extra crunch, add a streusel topping before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pineapple walnut zucchini muffins, zucchini muffin recipe, healthy muffins, garden zucchini baking, tropical muffins