Deliciously moist zucchini muffins, sweetened with pineapple. Warm spices and walnuts add layers of flavor. The best part? They are a much healthier (and tastier – in my opinion) version of a traditional zucchini bread/muffin recipe!
It all started with this:
I had just finished my last cancer treatment (Yay!) and I was thanking all of the Infusion Technicians for their support over the past year. They all knew that I had started a food blog and were gathered around, bookmarking it on their phones. There was a ripple of laughter as one of the nurses, “K”, asked if I like zucchini. “Sure!” She breathed a sigh of relief and said, “I’ll be right back!”
She came back with a shopping bag sagging with the weight of two large squash. “K” had given away as many as she could to the other nurses, but still had a surplus from her garden. I happily took them home and decided that I would make muffins to bring back to the Infusion Center to thank my nurses.
I took some time to look at my favorite zucchini bread recipes and chose the pineapple zucchini bread. I decided to make a healthier version as muffins, while still retaining those awesome flavors of a traditional zucchini bread. I had my husband and neighbors taste test and everyone approved.
Why is this recipe healthier?
A traditional zucchini quick bread uses all-purpose flour, vegetable oil, and white sugar. For this version, I added whole wheat flour, swapped out vegetable oil for healthier coconut oil, and substituted Truvia for white sugar. The pineapple has bromelain, a known enzyme with anti-inflammatory properties. Walnuts are an excellent source of several vitamins and minerals and can help reduce cholesterol levels. It’s a win-win!
I hope you enjoy this recipe as much as my friends and family!
Pineapple Walnut Zucchini Muffins
Ingredients
Muffin Ingredients:
- 3 eggs
- 1 cup oil I use coconut oil
- 2 cups Truvia or sugar
- 2 cups grated zucchini
- 1 8 oz. can crushed pineapple lightly drained
- 1 cup chopped walnuts
- 2 tsp. vanilla
- 1 ½ cup all-purpose flour
- 1 ½ cup whole wheat flour if you do not have whole wheat flour, just use more all-purpose flour
- 2 tsp. baking soda
- ½ tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. ginger
- ½ tsp. cardamon
Streusel Topping Ingredients:
- ¾ cup all-purpose flour
- 3 Tbsp. Truvia
- 3 Tbsp. brown sugar
- 1 tsp. cinnamon
- ¼ tsp. salt
- 5 Tbsp. butter melted, cooled slightly
Instructions
Instructions:
- Preheat oven to 350° F. Grease 2 standard muffin pans or line with cupcake liners.
- Mix eggs, oil, Truvia, zucchini, pineapple, walnuts and vanilla together in large bowl.
- In medium bowl, whisk together flours, baking soda, baking powder, salt, and spices. Add to large bowl of wet ingredients.
- Mix, just until combined.
- In small bowl, whisk together the flour, sugar, cinnamon, and salt for the streusel topping. Add the melted butter. Use a fork to mix and create the crumbles.
- Scoop ¼ cup of batter for each muffin. You should have enough batter for 24 muffins. Evenly sprinkle the streusel over each muffin.
- Bake for 20-24 minutes. Check for doneness at 20 minutes using a toothpick. If it comes out clean, muffins are done.
- Let cool 5 minutes in muffin tins. Then remove to continue cooling on wire racks.
- Muffins will keep 2-3 days at room temperature or 3-6 days in the refrigerator.
Notes
*This recipe can be made as two loaves. Grease two loaf pans. Divide batter evenly between both pans. Evenly spread streusel topping on both loaves. Bake 50-60 minutes until toothpick comes out clean. Cool 5 minutes in pan. Move to wire rack to cool completely before slicing.
