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Pineapple Walnut Zucchini Muffins

Pineapple Walnut Zucchini Muffins
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Indulge in the delightful experience of freshly baked Pineapple Walnut Zucchini Muffins, a perfect blend of moist zucchini, sweet crushed pineapple, and crunchy walnuts. These muffins bring together tropical flavors with a comforting texture that makes them an ideal choice for breakfast or a quick snack. They are not only delicious but also nutritious, providing a wholesome way to enjoy your daily dose of fruits and vegetables. Whether you’re enjoying them warm with coffee or packing them for school lunches, these muffins are sure to become a cherished staple in your kitchen.

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 oven to 350°F (175°C) and prepare muffin tin with liners.
  2. In a large bowl, whisk eggs until frothy. Add oil, sugar, and vanilla; mix until smooth.
  3. Fold in squeezed zucchini and drained pineapple until combined.
  4. In another bowl, whisk flour, baking soda, baking powder, cinnamon, and salt together.
  5. Gradually fold dry ingredients into wet mixture until just combined; do not overmix.
  6. Gently incorporate chopped walnuts.
  7. Fill muffin cups three-quarters full with batter and tap the tin to remove air bubbles.
  8. Bake for about 18 minutes or until a toothpick comes out clean.
  9. Cool in the pan for five minutes before transferring to a wire rack.

Nutrition

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