Zucchini Nut Muffins with Pineapple

As part of my baking day on Saturday, I knew some kind of zucchini baked good had to be on the list. I was leaning toward a bread, but my husband thought muffins would be the better route. His rationale was that it would be easier to pull just a few out of the freezer at a time. Which means we wouldn’t a) overindulge or b) let anything go to waste. It’s pretty hard to argue with that logic.

I have been a fan of zucchini mixed in with baked goods for as long as I can remember. I never had a problem with the green flecks, although it did take a little convincing with one of our kids. For me, the best thing about adding zucchini is the moistness it provides without having an overly strong flavor.

In these muffins, the zucchini and pineapple team up to make a moist, sweet muffin. The nuts add great texture and the spices give the muffins a traditional flavor while still being light and muffin-y, instead of a dense bread.

Zucchini Nut Muffins with Pineapple

  • 3 c. flour
  • 1 t. baking soda
  • 1 t. baking powder
  • 1 t. salt
  • 1 t. cinnamon
  • 1/4 t. nutmeg
  • 1/8 t. allspice
  • 2 eggs
  • 2 c. sugar
  • 1 c. oil (vegetable or canola)
  • 2 c. shredded/grated zucchini (about 1 large, 2 medium zucchini) *No need to squeeze out the liquid.*
  • 1 c. crushed pineapple, not drained
  • 1 c. chopped walnuts

1. In a small bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice. Set aside.

2. In a mixing bowl, beat together the eggs, sugar and oil until combined. Stir in the zucchini and pineapple.

3. By hand, fold in the set aside flour mixture and nuts. Spoon batter into greased or lined muffin tins, about 3/4 full.

4. Bake at 350 degrees for 15-20 minutes, until lightly golden brown on top and a toothpick inserted in the center comes out clean.

And by the way, would somebody please remind this not-to-bright pregnant mama that the next time she bakes for the freezer, baking half of the zucchini muffins in foil muffin liners is probably not the greatest idea. So much for defrosting those babies for a few seconds in the microwave!

Stop by Balancing Beauty and Bedlam for Tasty Tuesday and Blessed With Grace for Tempt My Tummy Tuesday.

9 thoughts on “Zucchini Nut Muffins with Pineapple

  1. Looks very similar to the zucchini cake that my mom has been making all my life. It’s THE recipe that comes to mind when someone says “zucchini bread.”

    Regarding your foil muffin liners problem. You might have another issue besides them not being microwavable. One time recently I covered a pan of zucchini pineapple bread with aluminum foil. When I came back to it a few hours later there were tiny holes in the foil wherever the bread came in contact with the foil. I think it was the acidity of the pineapple, but I can’t be sure.

  2. Just stumbled upon your delightful web site – thanks! Have my first batch of muffins in now. I chose this recipe because it’s very similar to a long-time family recipe for “tropical carrot cake” that I’ve had forever. Hoping the zucchini/pineapple in this recipe creates the same moist, flavorful “muffin” that my cake recipe produces. @Amy – I believe you’re correct – the acid in the pineapple reacts with the aluminum foil (same for tomatoes!). I wrap my muffins individually in wax paper, and then individual sandwich bags, for a quick lunch sack grab for the kids in the morning. It keeps their lunch chilled and by the time they eat it, it’s thawed!

  3. Oh my goodness – wonderful recipe! Light, moist and yes, very much like the carrot cake recipe I’ve used forever! I tripled the cinnamon; used fresh grated nutmeg; a pinch of cloves and ginger instead of Allspice. Next time, will add golden raisins and perhaps 1/2 c sweetened coconut, for the same tropical flavor of my carrot cake. Thanks for sharing!!

  4. These are amazing! I now have a new favorite muffin recipe. I used coconut oil, which really gave it a nice flavour.
    But make sure you have a really big mixing bowl – it makes a lot of batter!

  5. OMG these are ssssssooooo yummy and moist. I used wheat flour instead to “healthify” them. Will pass it along and wish I could PIN it. : )

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