Zucchini, Pineapple, & Walnut Muffins

Zucchini Pineapple Walnut Muffins are the muffin equivalent of a hummingbird cake: tropical fruit, generous nuts, warm spice, and the kind of moist crumb that makes people ask for the recipe. Three cups of zucchini and a cup of crushed pineapple combine forces, layering two distinct kinds of moisture into a single batch that holds up for four days on the counter.

Drain the pineapple well. Stray pineapple syrup throws the sugar balance off and weighs the muffins down. Press the canned crushed pineapple in a sieve until you stop seeing liquid drip through.

A full tablespoon of cinnamon is generous, and necessary. Pineapple’s bright acidity and zucchini’s vegetal note both need a strong warm spice to anchor them. Less cinnamon and the muffins taste vague.

Toast the walnuts before chopping. Five minutes in a dry skillet doubles their flavor and prevents the soft, soggy texture that untoasted nuts develop in moist batters.

Twenty minutes is the right bake time, no more. These muffins go from tender to dry quickly because the fruit-vegetable load makes them feel underbaked even when fully cooked.

Chef Tips

• Squeeze the grated zucchini lightly before adding. The pineapple already brings plenty of moisture, so wet zucchini tips the muffins into gummy territory.
• Use canned crushed pineapple in juice, not in syrup. Syrup makes the muffins overly sweet and sticky.
• Test for doneness with a wooden skewer at the 18-minute mark. The fruit-and-zucchini combo can fool toothpicks with sticky fruit residue.
• For taller domes, fill the cups three-quarters full and bake the first five minutes at 425°F (220°C), then drop to 350°F (175°C) for the rest.

Variations

• Add half a teaspoon of nutmeg and a quarter teaspoon of allspice for a deeper hummingbird-cake flavor.
• Stir in half a cup of shredded coconut for a piña-colada-leaning muffin.
• Replace walnuts with pecans for a sweeter, butterier nut profile.