I love how these muffins stay moist and bright with pineapple, and they add a little crunch with walnuts. They make a great snack or breakfast and come together fast. If you like cozy quick breads, you might also enjoy my take on butternut squash bread with walnuts for another nutty, homey treat.

Why You’ll Love This Recipe

These muffins taste fresh and sweet without being too rich. Zucchini keeps them soft, pineapple adds bright flavor, and walnuts give a nice crunch. You can make a batch in under an hour and share them warm. If you enjoy hearty muffin recipes, try my other chocolate date bran muffins for a different wholesome treat.

How to Make Pineapple Walnut Zucchini Muffins

This recipe uses simple steps you can follow even if you are new to baking. Mix the wet parts, mix the dry parts, fold them together, and bake. For a similar mixing method and easy swaps, I sometimes use ideas from another bran muffin recipe.

Ingredients:

1 cup shredded zucchini
1 cup crushed pineapple, drained
1/2 cup chopped walnuts
1 cup sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

{image_template}

Directions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, combine the shredded zucchini, crushed pineapple, and chopped walnuts.
In another bowl, mix together the sugar, vegetable oil, eggs, and vanilla extract.
Gradually add the wet ingredients to the zucchini mixture.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Fold the dry ingredients into the wet mixture until just combined.
Fill each muffin cup about 2/3 full with the batter.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

How to Serve Pineapple Walnut Zucchini Muffins

Serve warm or at room temperature. They pair well with coffee, tea, or a glass of milk. You can split a muffin and add a thin spread of butter or cream cheese for a small treat. For a fruity dessert board, pair them with slices from a light cake like a Hawaiian carrot pineapple cake.

How to Store Pineapple Walnut Zucchini Muffins

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer on a tray, then move to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the oven. If you make other zucchini dishes, store them the same way as my zucchini noodle chicken alfredo when you want to keep them fresh.

Tips for the Best Pineapple Walnut Zucchini Muffins

Drain the pineapple well so the batter does not get too wet.
Shred the zucchini and squeeze lightly to remove excess water if it looks very wet.
Do not overmix once you add the flour; stir until just combined to keep muffins tender.
Use room temperature eggs for a smoother batter and even rise.
Check muffins a few minutes before the time is up; ovens vary.

Variations

Add 1/2 cup raisins or dried cranberries for extra chew.
Swap walnuts for pecans or almonds if you prefer.
Stir in 1/2 cup shredded coconut for more tropical flavor.
Make mini muffins and bake 10-12 minutes for small snacks.

Frequently Asked Questions

Q: Can I use fresh pineapple instead of crushed canned pineapple?
A: Yes. Chop fresh pineapple small and drain well. Fresh can add more texture but drain it so the batter does not get soggy.

Q: Can I freeze these muffins?
A: Yes. Cool fully, then freeze on a tray and move to a bag. Thaw at room temperature or warm in a low oven.

Q: How do I stop zucchini muffins from being too wet?
A: Squeeze the shredded zucchini lightly in a towel to remove extra water and drain the pineapple well before mixing.

Conclusion

For another similar recipe with tips on making moist zucchini muffins with pineapple and walnuts, see Moist Zucchini Muffins with Pineapple and Crunchy Walnuts.

Pineapple Walnut Zucchini Muffins

ava salmon

Published:

April 14, 2026