Mediterranean Pineapple Walnut Zucchini Muffins
These Mediterranean-inspired zucchini muffins bring together the natural sweetness of pineapple, the earthiness of zucchini, and the nutty crunch of walnuts. Lightly spiced with cinnamon and nutmeg, they’re moist, flavorful, and perfect for breakfast, snacks, or as a healthier treat. The pineapple adds a refreshing brightness, while zucchini keeps the muffins tender without making them heavy.
Time
Prep time: 20 minutes
Bake time: 20–25 minutes
Cooling time: 10 minutes
Total time: ~55 minutes
Ingredients
2 cups grated zucchini (squeezed of excess moisture)
1 cup crushed pineapple (well-drained)
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
2 large eggs
½ cup vegetable oil (or melted coconut oil)
½ cup brown sugar
½ cup granulated sugar
1 tsp vanilla extract
½ cup chopped walnuts (optional but recommended)
Instructions
Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
Prepare Zucchini & Pineapple: Grate zucchini and squeeze out excess liquid. Drain pineapple thoroughly.
Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mix Wet Ingredients: In a large bowl, whisk eggs, both sugars, oil, and vanilla until smooth.
Combine Mixtures: Stir in zucchini and pineapple.
Fold Together: Gently fold dry ingredients into wet until just combined. Do not overmix.
Add Walnuts: Fold in walnuts, if using.
Bake: Spoon batter into muffin cups, filling ¾ full. Bake 20–25 minutes, until a toothpick inserted in the center comes out clean.
Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips
Always squeeze moisture from zucchini and drain pineapple well to avoid soggy muffins.
Don’t overmix the batter; this helps keep muffins light and fluffy.
Toast the walnuts before adding for deeper flavor.
Store muffins in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
Freeze individually wrapped muffins for up to 2 months.
Variations
Nut-Free: Omit walnuts or replace with sunflower seeds or pumpkin seeds.
Gluten-Free: Use a gluten-free flour blend.
Healthier Sweetener: Replace part of the sugar with honey or maple syrup (reduce oil slightly if using liquid sweetener).
Extra Flavor: Add 1 tsp orange zest or ½ cup raisins or chopped dates.
Mini Muffins: Bake in mini muffin tins (12–15 minutes).
Q&A
Q: Can I make these muffins dairy-free?
Yes. This recipe contains no dairy unless you add chocolate chips or frosting. Use coconut oil or vegetable oil as listed.
Q: Can I use fresh pineapple instead of canned?
Yes, but make sure it’s finely crushed and drained well.
Q: Why are my muffins too dense?
This usually happens from overmixing the batter or not draining zucchini and pineapple enough.
Q: Can I reduce the sugar?
Yes. Use ½ cup total sugar (instead of 1 cup) for a less sweet muffin. The pineapple still adds natural sweetness.
Q: Can I add more fruit or veggies?
Absolutely. Grated carrot or apple blend well into this recipe without changing the texture.
Nutrition
(per muffin, based on 12 muffins)
Calories: ~220
Carbs: ~28 g
Protein: ~3 g
Fat: ~11 g
Fiber: ~2 g
Sugars: ~15 g
Conclusion
Mediterranean Pineapple Walnut Zucchini Muffins are moist, spiced, and full of natural sweetness with a nutty crunch. They’re versatile enough for breakfast, an afternoon snack, or even dessert. Packed with fruit, veggies, and nuts, they strike the perfect balance of wholesome and indulgent. Whether you enjoy them fresh from the oven or from the freezer stash, these muffins are a reliable go-to recipe.