Tropical Harvest Zucchini Muffins (Print Version)

Zucchini, pineapple, and walnuts combine in moist, flavorful muffins with a hint of cinnamon.

# Ingredients:

→ Wet Ingredients

01 - 1 cup grated zucchini, excess moisture removed
02 - 1 cup crushed pineapple, well drained
03 - 2 large eggs
04 - 1/2 cup vegetable oil
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 3/4 cup granulated sugar
07 - 1 1/2 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt

→ Mix-ins

12 - 1/2 cup chopped walnuts

# Steps:

01 - Preheat oven to 350°F (175°C). Line a 12-cup standard muffin pan with paper liners or lightly coat with nonstick spray.
02 - In a large bowl, whisk eggs, vegetable oil, granulated sugar, and vanilla extract together until smooth and fully blended.
03 - Fold grated zucchini and drained pineapple into the wet mixture until evenly distributed.
04 - In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
05 - Add the dry ingredients to the wet mixture and stir until just incorporated. Avoid overmixing to ensure a tender crumb.
06 - Gently fold chopped walnuts into the batter, distributing evenly.
07 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
08 - Bake at 350°F (175°C) for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Notes:

01 - For lighter muffins, ensure zucchini and pineapple are well-drained to avoid excess moisture in the batter.

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