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
- Preheat oven to 350°F and line a 12-cup muffin tin or spray with nonstick spray.
- In a large bowl, whisk the eggs, oil, sugar, and vanilla until smooth.
- Stir in the grated zucchini and drained pineapple until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
- Fold in the chopped walnuts gently.
- Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.