Bless This Mess › Recipes › Breakfast
By Melissa
on Jul 23, 2018, Updated Jan 26, 2022
Jump to Recipe
This post may contain affiliate links. Please read our disclosure policy.
Pineapple Zucchini Muffins are perfectly sweet, extra moist, and fluffy thanks to the addition of crushed pineapple and grated zucchini. This healthy muffin recipe is a great make-ahead breakfast option for the busy week ahead!
A Pineapple Zucchini Breakfast Muffin Recipe
We are leaving for Idaho this weekend for a wedding and to visit my sister and friends. Then at the end of the month we are taking the kids to Yosemite, Sequoia, and San Francisco. I LOVE to travel, and I’ve been looking forward to these trips for a long time.
When you start to dabble in a hobby farm, leaving on vacation, even a short one, takes on a whole new level of planning. Will the chickens, ducks, and bunny need anything? Who can check on them? And then there is the garden which is now massive and producing so much food. I know when we get back we are going to have some zucchini the size of the Ark, so I’m planning on making these zucchini pineapple muffins again soon.
I love using small zucchini that are 6 to 8 inches long for things like my favorite garden veggie side dish and for fresh corn and zucchini succotash. You don’t have to peel them or take out the seeds; they are perfect for things like these dishes. But every now and again that zucchini gets a little crazy and before you know it, it’s gigantic and boat-like. Those monster squash are the perfect kind to use in a recipe like this. Just peel the outside, remove the seeds, and grate away.
These muffins are awesome! The pineapple adds a lot of moisture and sweetness and they have just the right amount of spice. They make an easy snack or a delicious side to scrambled eggs at breakfast. I use whole wheat flour when I make these all of the time, so feel free to switch out that white flour if you like because it works great with this recipe.
Tips and Tricks for Making Pineapple Zucchini Muffins:
- The pineapple adds a lot of sweetness and moisture to the bread. It is delicious!
- If the pineapple is not drained well or the zucchini is left with all of its water, then the muffins will come out gummy. To get the extra moisture out of the zucchini, place the shredded zucchini on top of two stacked paper towels and then press on it with two more stacked paper towels. Get that moisture out!
- You can sub the white flour for whole wheat (I did and loved it and it is still just as moist). Just bump the baking powder up to 1/2 teaspoon if using whole wheat flour.
- No need to use cupcake liners for your muffins; just grease or spray your muffin tin well.
Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseats on Instagram. I love to see your kitchen skills in action!
Pineapple Zucchini Muffins
5 Stars4 Stars3 Stars2 Stars1 Star
4.3 from 3 reviews
- Author: Melissa Griffiths - Bless this Mess
- Total Time: 30 min
- Yield: Makes 24 muffins 1x
Description
Pineapple Zucchini Muffins are perfectly sweet, extra moist, and fluffy thanks to the addition of crushed pineapple and grated zucchini. This healthy muffin recipe is a great make-ahead breakfast option for the busy week ahead!
- 2 cups granulated sugar
- 1/2 cup applesauce
- 1/2 cup oil
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 2 cups shredded zucchini, water squeezed out
- One 8-ounce can crushed pineapple, well drained
Instructions
- Preheat the oven to 350 degrees.
- In a medium mixing bowl, add the sugar, applesauce, oil, eggs, and vanilla. Stir to combine.
- Sprinkle the flour across the top of the wet ingredients and then sprinkle the baking soda, cinnamon, salt, and baking powder across the top of the flour. Stir everything together just until combined.
- Add the zucchini and pineapple and stir to incorporate.
- Pour the batter evenly into 24 muffin cups and bake until the center is set and a toothpick inserted comes out clean, around 20-22 minutes.
Notes
- The pineapple adds a lot of sweetness and moisture to the bread. It is delicious!
- If the pineapple is not drained well or the zucchini is left with all of its water, then the muffins will come out gummy. To get the extra moisture out of the zucchini, place the shredded zucchini on top of two stacked paper towels and then press on it with two more stacked paper towels.
- You can sub the white flour for whole wheat (I did and loved it and it is still just as moist). Just bump the baking powder up to 1/2 teaspoon if using whole wheat flour.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Oven
- Cuisine: American
Zucchini is one of my all-time favorite veggies. There’s just so much you can do with it.
Here are a few more zucchini recipes that you might enjoy:
- Classic Zucchini Bread Recipe
- Chocolate Zucchini Cake
- Zucchini Boats with Tomatoes and Fresh Mozzarella
- Easy Slow Cooker Vegetable Lasagna
- Zucchini Oatmeal Cookies
Have a great day and enjoy the last days of summer and all its vegetable bounty.
About Melissa
Read More About Me
You May Also Like:
Breakfast
Challah French Toast
Breakfast
Breakfast Sandwiches
Breakfast
Sweet Potato Hash
Breakfast
