ZucchiniPine Nut Muffins Recipe

Name: ZucchiniPine Nut Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups grated zucchini; 1/2 teaspoon fine salt; 1/2 cup pine nuts; 2 cups all-purpose flour, plus more for coating the muffin wells; 1 teaspoon baking powder; 1 teaspoon ground ginger; 1 cup granulated sugar; 1/2 cup plain whole-milk yogurt; 1/4 cup vegetable oil; 2 large eggs; 1/2 teaspoon vanilla extract

Servings: persons

1
Heat the oven to 350 degrees F and arrange a rack in the middle.
2
Butter and flour a 12-well muffin pan; set aside.
3
Toss zucchini and salt together in a small bowl.
4
Place zucchini in a strainer, weight it down with a small bowl, and set it over a small mixing bowl to drain.
5
Heat a medium frying pan over medium heat, add pine nuts, and toast until golden brown all over, about 5 minutes.
6
Remove to a small bowl and reserve.
7
Whisk together measured flour, baking powder, and ginger in a medium bowl to aerate and remove any lumps; set aside.
8
In a separate bowl, whisk together sugar, yogurt, oil, eggs, and vanilla extract until evenly combined.
9
Add dry ingredients and stir briefly until just combined.
10
Squeeze zucchini by the handful to release excess water, then add to the batter, add the toasted pine nuts, and stir until just combined (be sure not to overmix).
11
Fill each well of the muffin pan halfway with batter and bake until a toothpick inserted into a muffin comes out clean, about 20 minutes.
12
Set the pan on a wire rack and let the muffins cool for 5 minutes.
13
Remove the muffins from the pan and serve.

860

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups grated zucchini, 1/2 teaspoon fine salt, 1/2 cup pine nuts, 2 cups all-purpose flour, plus more for coating the muffin wells, and more.

Yes, ZucchiniPine Nut Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!