Description
These Moist Zucchini Muffins with Pineapple combine fresh zucchini’s natural moisture and the sweet tang of pineapple for soft, flavorful muffins. Perfect for breakfast, snacks, or anytime indulgence, they offer a tender crumb with a refreshing tropical twist, made with wholesome, plant-based ingredients and no refined sugars.
Ingredients
Scale
Wet Ingredients
- 1 cup grated zucchini (freshly grated, excess moisture squeezed out)
- 1/2 cup crushed pineapple (drained, reserve some juice)
- 3/4 cup plant-based milk
- 1 tbsp apple cider vinegar
- 1/4 cup maple syrup (natural)
- 1 tsp vegetarian Worcestershire sauce
- 1 tsp natural vanilla extract
- 1 tbsp natural gelling agent
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon (natural)
- 1/4 tsp salt
Instructions
- Prepare the zucchini and pineapple: Wash and finely grate the zucchini, then gently squeeze to remove excess moisture. Drain the crushed pineapple, reserving some juice to add later if needed for moisture.
- Combine dry ingredients: In a large bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon (natural), and salt until well combined.
- Mix wet ingredients: In a separate bowl, blend plant-based milk, apple cider vinegar, maple syrup (natural), vegetarian Worcestershire sauce, natural vanilla extract, crushed pineapple, and natural gelling agent until smooth.
- Bring wet and dry together: Gradually fold the dry ingredients into the wet mixture. Gently stir in the grated zucchini just until combined to avoid overmixing, keeping the muffins light and fluffy.
- Bake to perfection: Preheat oven to 350°F (175°C). Line a muffin tray with paper liners or lightly grease it. Fill each cup about two-thirds full. Bake for 20-25 minutes or until golden and a toothpick inserted in the center comes out clean.
Notes
- Drain zucchini well to prevent excess moisture from weighing down the batter.
- Do not overmix the batter; stir just until ingredients are combined to keep muffins tender.
- Use room temperature ingredients for smooth blending and even baking.
- Check muffins a few minutes before end of baking time to avoid overbaking, as ovens vary.
- Store cooled muffins in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2.7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: moist zucchini muffins, pineapple muffins, plant-based muffins, gluten-free muffins, healthy breakfast muffins, vegan muffins
