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Moist Zucchini Muffins with Pineapple

Moist Zucchini Muffins with Pineapple

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

Description

These Moist Zucchini Muffins with Pineapple are a fresh, light, and flavorful baked treat that balances the natural sweetness of pineapple with tender zucchini. They stay soft and moist for days, making them perfect for breakfast, snacks, or anytime indulgence. This easy recipe uses wholesome, natural ingredients and is suitable for gluten-free diets with simple substitutions.

Ingredients

Scale

Main Ingredients

  • 1 1/2 cups grated zucchini, lightly drained
  • 1 cup crushed pineapple (natural), well drained
  • 2 cups gluten-free all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon (natural)
  • 1 teaspoon natural gelling agent
  • 1/4 cup vegetarian Worcestershire sauce (natural)
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar (natural)
  • 1/2 cup applesauce (natural)
  • 1 teaspoon vanilla extract (natural)
  • 1/2 cup chopped nuts (optional) (e.g., walnuts, pecans, or almonds)

Instructions

  1. Prepare Your Ingredients: Start by shredding fresh zucchini and lightly draining any excess liquid from it. Also, drain the crushed pineapple well to maintain the right moisture balance. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cups.
  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon (natural), and natural gelling agent to ensure even distribution of leavening agents and spices.
  3. Combine Wet Ingredients: In another bowl, mix vegetable oil, brown sugar (natural), applesauce (natural), vanilla extract (natural), and vegetarian Worcestershire sauce (natural) until smooth. Fold in the grated zucchini and crushed pineapple evenly.
  4. Fold Wet and Dry Together: Gradually add the dry mixture to the wet ingredients, folding gently until just combined, avoiding overmixing to keep muffins tender. If using, fold in chopped nuts here.
  5. Bake to Perfection: Divide the batter evenly into the muffin tin. Bake at 350°F (175°C) for 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let the muffins cool slightly before removing from the tin.

Notes

  • Don’t over-squeeze zucchini: Lightly drain shredded zucchini to retain moisture but avoid soggy batter.
  • Use ripe pineapple: Fresh or canned pineapple works best; ensure it is well-drained for balanced sweetness.
  • Fold gently: Overmixing can toughen muffins, so fold ingredients just until blended.
  • Room temperature ingredients: Ensure liquids and any eggs used are at room temperature for better texture.
  • Check oven temperature: Use an oven thermometer for consistent baking results every time.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: zucchini muffins, pineapple muffins, gluten-free muffins, moist muffins, healthy snacks, vegan muffins

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