Pineapple Zucchini Walnut Muffins, and honestly, they were such a happy surprise. My neighbor gave me extra zucchini from her garden and casually mentioned that pineapple makes zucchini muffins incredibly moist. I had never tried that combination before, but after a stressful week, baking something cozy sounded exactly like what I needed.

Whenever I’m feeling overwhelmed, baking helps me slow down and reset. And when I’m happy, I love making sweet treats for my family on lazy weekends. Last Sunday morning, everyone was home, and I decided to give these muffins a try while we were all still in pajamas.

As they baked, the smell of warm cinnamon, pineapple, and toasted walnuts filled the kitchen. My kids kept asking when they’d be ready, and my husband grabbed one while it was still warm and immediately said, “You need to make these again.”

They turned out incredibly soft, moist, and perfectly sweet with little bits of crunch from the walnuts. By the end of the day, half the batch was already gone. Now these muffins are one of my favorite weekend baking recipes whenever I want something comforting and homemade.

🍍🥒 Pineapple Zucchini Walnut Muffins

Prep Time:

15 minutes

Cook Time:

22 minutes

Total Time:

37 minutes

Servings:

12 muffins

Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2 large eggs
• ½ cup brown sugar
• ⅓ cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini (excess moisture squeezed out)
• 1 cup crushed pineapple, drained
• ½ cup chopped walnuts
• ½ cup raisins (optional)

Instructions

Step 1: Preheat oven

Preheat oven to 350°F (175°C) and line a muffin tin.

Step 2: Mix dry ingredients

Whisk flour, baking soda, baking powder, cinnamon, and salt.

Step 3: Mix wet ingredients

Beat eggs, sugar, oil, and vanilla.

Step 4: Combine

Fold in zucchini, pineapple, and walnuts.

Step 5: Add dry mixture

Mix until just combined.

Step 6: Fill muffin tin

Divide batter evenly into muffin cups.

Step 7: Bake

Bake for 18–22 minutes until a toothpick comes out clean.

Step 8: Cool

Let cool before serving.

Nutrition (Per Muffin Approx.)

• Calories: 185
• Carbs: 22g
• Protein: 4g
• Fat: 9g
• Fiber: 2g

Q&A

Can I freeze these?

Yes, freeze for up to 2 months.

Can I skip walnuts?

Absolutely.

Can I use whole wheat flour?

Yes, though texture may be denser.

How do I store them?

Keep in an airtight container for 3 days.

Can I add coconut?

Yes, shredded coconut tastes great here.