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Pineapple Walnut Zucchini Muffins

Pineapple Walnut Zucchini Muffins
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Pineapple Walnut Zucchini Muffins are a delightful fusion of flavors that make for the perfect breakfast or snack. These moist and fluffy muffins combine the natural sweetness of crushed pineapple with the rich, nutty crunch of walnuts, creating a unique treat that everyone will love.

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 your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together eggs, vegetable oil, sugar, and vanilla until smooth.
  3. Fold in the grated zucchini and drained crushed pineapple until well combined.
  4. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt until no lumps remain.
  5. Gradually mix the dry ingredients into the wet mixture until just combined; avoid overmixing.
  6. Gently fold in the chopped walnuts.
  7. Fill each muffin cup about three-quarters full with batter.
  8. Bake for 18 to 22 minutes or until a toothpick inserted comes out clean.
  9. Allow cooling in the pan for five minutes before transferring to a wire rack.

Nutrition

Find it online: https://weeknightdish.com/pineapple-walnut-zucchini-muffins-2/