Pineapple Walnut Zucchini Muffins
Moist and fluffy zucchini muffins made with crushed pineapple and chopped walnuts for the perfect sweet, nutty bite. These are easy to bake and stay soft for days—perfect for breakfast or a grab-and-go snack.
Ingredients
- 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
- Preheat oven to 350°F and line a 12-cup muffin tin or spray with nonstick spray.
- In a large bowl, whisk the eggs, oil, sugar, and vanilla until smooth.
- Stir in the grated zucchini and drained pineapple until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
- Fold in the chopped walnuts gently.
- Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.