Description

Moist Zucchini Muffins with Pineapple combine fresh grated zucchini and juicy pineapple chunks to create tender and flavorful muffins. Naturally sweetened and lightly spiced, these muffins are perfect for breakfast, snacks, or dessert and are easy to make with simple pantry staples.

Ingredients

Scale

Vegetables and Fruit

1 1/2 cups grated zucchini, drained
1 cup pineapple chunks, fresh

Dry Ingredients

2 cups all-purpose flour (or gluten-free blend for variation)
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon (natural)
1/4 teaspoon nutmeg (natural)
1 teaspoon natural gelling agent

Wet Ingredients

2 large eggs
1/3 cup olive oil
1/2 cup plant-based yogurt
1 tablespoon vegetarian Worcestershire sauce (natural)
1 teaspoon vanilla extract (natural)

Instructions

Prepare the Zucchini and Pineapple: Grate the zucchini finely and drain any excess moisture to avoid sogginess. Chop fresh pineapple into small chunks to ensure bursts of tropical flavor in every bite.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and natural gelling agent until evenly combined.
Combine Wet Ingredients: In a separate bowl, gently beat the eggs, olive oil, plant-based yogurt, vegetarian Worcestershire sauce (natural), and vanilla extract (natural) until smooth and fragrant.
Bring It All Together: Slowly fold the wet ingredients into the dry mixture, stirring just until combined. Gently fold in the grated zucchini and pineapple chunks, taking care not to overmix to maintain a light and tender muffin texture.
Bake to Perfection: Spoon the batter into a lined muffin tin, filling each cup about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool slightly before serving.

Notes

Drain zucchini properly to prevent overly wet batter.
Do not overmix the batter to keep muffins tender.
Use fresh pineapple for better texture and flavor.
Line muffin tin with liners or lightly grease to prevent sticking.
Start checking doneness at 20 minutes as oven temperatures may vary.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg

Keywords: zucchini muffins, pineapple muffins, moist muffins, fruity muffins, healthy muffins, gluten free muffins, plant-based muffins