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Pineapple Walnut Zucchini Muffins

Pineapple Walnut Zucchini Muffins
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Pineapple Walnut Zucchini Muffins are a deliciously moist and fluffy treat that perfectly balances the sweetness of crushed pineapple with the nutty crunch of walnuts. Ideal for breakfast, snacks, or even as a light dessert, these muffins are not only easy to make but also retain their softness for days. Packed with wholesome ingredients like zucchini and nuts, they provide nutritional benefits without compromising on flavor. Enjoy them fresh out of the oven or store them for later; they are sure to satisfy your cravings anytime!

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 and prepare a muffin tin with liners or nonstick spray.
  2. In a large bowl, whisk together eggs, vegetable oil, sugar, and vanilla extract until smooth.
  3. Stir in the grated zucchini and crushed pineapple until well combined.
  4. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and salt.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  6. Fold in the chopped walnuts carefully to maintain texture.
  7. Fill each muffin cup three-quarters full with batter.
  8. Bake for 18 to 22 minutes or until a toothpick comes out clean from the center.
  9. Allow muffins to cool in the pan for about five minutes before transferring to a wire rack.

Nutrition

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