20/06/2026
I don’t have the pineapple but this looks delicious!
Pineapple Walnut Zucchini Muffins
🛒 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
👩🍳 Directions:
1️⃣ Preheat oven to 350°F and line a 12-cup muffin tin or spray with nonstick spray.
2️⃣ In a large bowl, whisk the eggs, oil, sugar, and vanilla until smooth.
3️⃣ Stir in the grated zucchini and drained pineapple until combined.
4️⃣ In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
5️⃣ Add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
6️⃣ Fold in the chopped walnuts gently.
7️⃣ Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
8️⃣ Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
9️⃣ Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
⏰ Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
🥗 Nutrition (Per Serving – Estimated):
Calories: 235 kcal
Protein: 3 g
Carbohydrates: 28 g
Fat: 12 g
