Description
Moist and flavorful zucchini muffins packed with sweet pineapple and crunchy walnuts, perfect for breakfast, snacks, or a light dessert.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (excess moisture squeezed out)
- 1 cup crushed pineapple, drained
- 3/4 cup chopped walnuts
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs with granulated sugar and brown sugar until well combined.
- Add vegetable oil and vanilla extract to the egg mixture and mix well.
- Stir in grated zucchini and crushed pineapple.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in chopped walnuts.
- Divide the batter evenly among the muffin cups.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins tender.
- You can substitute walnuts with pecans if desired.
- Muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American