Penn Herb Wellness Guide
Zucchini Nut Muffins with Pineapple
Kate Miller
Zucchini and pineapple were meant to be—together they make the sweetest, fluffiest muffins.
Ingredients
- 3 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 2 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups shredded or grated zucchini (no need to squeeze out the liquid)
- 1 cup crushed pineapple, not drained
- 1 cup chopped walnuts
Directions
- In a small bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Set aside.
- In a mixing bowl, beat together the eggs, sugar, and oil until combined. Stir in the zucchini and pineapple.
- Fold in the flour mixture and the nuts by hand. Spoon batter into greased or lined muffin tins, about 3/4 full.
- Bake at 350F for 15 to 20 minutes until lightly golden brown on top and a toothpick inserted in the center comes out clean.
Nutrition Facts
Calories 729
Calories from Fat 333 (46%)
(59%)Total Fat 38g
(16%)Saturated Fat 3g
Polyunsaturated Fat 15g
Monounsaturated Fat 18g
(18%)Cholesterol 53mg
(46%)Sodium 1108mg
(7%)Potassium 251mg
Total Carbohydrate 94g
(7%)Dietary Fiber 2g
Sugars 56g
Sugar Alcohols 0g
(18%)Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.