Description
Moist Pineapple Walnut Zucchini Muffins made with drained zucchini, sweet crushed pineapple, warm cinnamon, and crunchy walnuts. Perfect for breakfast, snacks, and freezer prep.
Ingredients
Scale
- 1 cup grated zucchini, squeezed dry and measured after draining
- 1 cup canned crushed pineapple, drained well
- 2 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 3/4 cup chopped walnuts
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.
- Wash the zucchini, trim the ends, and grate it on the large holes of a box grater.
- Place the grated zucchini in a clean dish towel or paper towels and squeeze firmly over the sink to remove excess liquid. Measure 1 packed cup after draining.
- Drain the crushed pineapple well in a fine mesh strainer and press gently with a spoon to remove extra juice.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk the eggs, vegetable oil, Greek yogurt or sour cream, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until only a few flour streaks remain.
- Fold in the drained zucchini, drained pineapple, and chopped walnuts until evenly combined.
- Divide the batter among the prepared muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes, or until the muffin tops spring back and a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then move them to a wire rack to cool completely.
Notes
- Measure the zucchini after squeezing out the water, not before.
- Do not peel the zucchini because the soft skin blends into the muffins.
- Drain the pineapple well so the muffins do not turn gummy.
- Toast the walnuts for 5 minutes before adding them for a deeper nutty flavor.
- Store cooled muffins in an airtight container at room temperature for 2 days, refrigerate for 5 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 265
- Sugar: 18
- Sodium: 190
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 2
- Protein: 4
- Cholesterol: 31