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–+ servings
Zucchini Muffins

Deliciously Moist Zucchini Muffins with Pineapple Twist

Delight in these moist Zucchini Muffins infused with pineapple for a sweet twist on a classic breakfast treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Grated Zucchini Squeeze out excess liquid.
  • 1 cup Crushed Pineapple Drained
  • 1/2 cup Chopped Walnuts Can substitute with pecans.
  • 2 large Eggs
  • 1/2 cup Vegetable Oil Or melted coconut oil.
  • 3/4 cup Granulated Sugar Adjust for sweetness.
  • 1 tsp Vanilla Extract Use pure for best flavor.
  • 1 1/2 cups All-Purpose Flour Can substitute with whole wheat.
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Salt

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • spatula
  • Sifting tool

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin.
  2. In a bowl, whisk together eggs, vegetable oil, sugar, and vanilla until smooth.
  3. Gently fold in grated zucchini and crushed pineapple.
  4. In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, and salt.
  5. Combine wet and dry ingredients, being careful not to overmix.
  6. Fold in chopped walnuts.
  7. Fill muffin cups about 3/4 full.
  8. Bake for 18-22 minutes, checking for doneness.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Ensure to squeeze excess liquid from grated zucchini for best texture.

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