Orange Zucchini Muffins Recipe

Orange Zucchini Muffins Recipe photo by Taste of Home

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For tender muffins, try this tip: When combining the muffin batter, stir just until dry ingredients are moistened. Overmixing makes muffins less tender. Chris Snyder - Boulder, Colorado

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Orange Zucchini Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 10 Servings

15 20 35

Ingredients

1 cup shredded zucchini
1-1/4 cups all-purpose flour
3/4 teaspoon ground nutmeg, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
3/4 cup packed brown sugar
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/2 cup raisins
1 tablespoon sugar

Directions

Squeeze zucchini until dry; set aside. In a large bowl, combine the flour, 1/2 teaspoon nutmeg, baking powder, baking soda, cinnamon and salt. In another bowl, whisk the eggs, brown sugar, oil, orange juice, orange peel and vanilla. Stir into dry ingredients just until moistened. Fold in raisins and reserved zucchini.
Fill paper-lined muffin cups two-thirds full. Combine sugar and remaining nutmeg; sprinkle over batter. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 10 muffins.

Nutritional Facts 1 muffin equals 230 calories, 9 g fat (1 g saturated fat), 42 mg cholesterol, 165 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Orange Zucchini Muffins in Simple & Delicious July/August 2009, p66

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Orange Zucchini Muffins

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Reviewed on Feb. 20, 2012 by jeanbriese

These were so good! The house smelled fabulous as these were baking and my four year old and husband couldn't wait to eat them. I substitued 1/2 chopped pecans for the currants and the flavors blended nicely with the orange and nutmeg. LOVE these!

Reviewed on Jan. 12, 2011 by jenilovesdaisies

We love these muffins! We're not fans of raisins, though, so I omit them or add in chopped pecans instead. I also usually sub half of the plain flour for whole wheat flour.