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Moist Zucchini Muffins with Pineapple

Moist Zucchini Muffins with Pineapple

  • Author: David
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

Moist Zucchini Muffins with Pineapple combine fresh garden flavors with tropical sweetness for a tender, flavorful treat perfect for breakfast, snacks, or casual gatherings. These muffins feature a soft crumb with shredded zucchini and juicy pineapple, balanced natural sweetness, and warm spices, making them a delightful and kid-friendly snack.

Ingredients

Scale

Main Ingredients

  • 1 1/2 cups grated zucchini, excess moisture squeezed out
  • 1 cup crushed pineapple, lightly drained
  • 2 cups whole wheat flour (or gluten-free flour blend for gluten-free option)
  • 3/4 cup natural brown sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon natural gelling agent
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon (natural)
  • 1 teaspoon vanilla extract (natural)

Optional Variations

  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/4 teaspoon ground nutmeg or cardamom (optional)
  • 1/4 cup maple syrup (natural) instead of brown sugar (optional)
  • 1/2 cup dried cranberries or raisins (optional)

Instructions

  1. Prepare the Zucchini and Pineapple: Grate fresh zucchini and squeeze out excess moisture to avoid soggy muffins. Lightly drain the crushed pineapple, reserving some juice for added flavor and moisture if desired.
  2. Mix the Dry Ingredients: In a large bowl, whisk together whole wheat flour (or gluten-free flour blend), baking soda, baking powder, salt, ground cinnamon, and natural gelling agent until well combined.
  3. Combine Wet Ingredients Separately: In another bowl, stir together vegetable oil, natural brown sugar, apple cider vinegar, vanilla extract, and vegetarian Worcestershire sauce until smooth and well mixed.
  4. Bring Everything Together: Gently fold the grated zucchini, crushed pineapple, and the wet ingredient mixture into the dry ingredients. Mix until just combined, taking care not to overmix to maintain a tender crumb.
  5. Bake to Perfection: Pour the batter into a greased muffin tin, filling each cup about three-quarters full. Bake at 350°F (175°C) for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Use fresh zucchini for best moisture and texture.
  • Drain pineapple lightly to maintain the perfect moisture balance.
  • Do not overmix the batter to keep muffins light and tender.
  • Maintain consistent oven temperature for even baking.
  • Measure natural gelling agent according to package instructions to achieve the desired moist and chewy crumb.
  • Prep Time: 15 minutes
  • Cook Time: 20 to 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: zucchini muffins, pineapple muffins, moist muffins, healthy muffins, gluten free muffins, vegetarian muffins, breakfast muffins, snack muffins

Find it online: https://yummyrecipeszone.com/moist-zucchini-muffins-with-pineapple/