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“These yummy zucchini, currant and walnut muffins are an excellent way to use up your garden overload of zucchini,” raves Peg Gausz of Watchung, New Jersey.
Nutritional Analysis: 1 muffin equals 318 calories, 16 g fat (1 g saturated fat), 35 mg cholesterol, 180 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Zucchini Muffins in Cooking for 2 Fall 2005, p7
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Apr. 25, 2013 by plindy
Delicious!!! You can cut the calories & fat significantly (more than half) if you use sugar & egg substitutes and don't use nuts or raisins.
Reviewed on Oct. 06, 2012 by Teagan1985
Nice basic muffin. You really do need to double the batch, maybe even more - the doubled batch only made 6 jumbo muffins for me.
Reviewed on Aug. 26, 2012 by xtreme_sc2
I doubled the recipe and added a little bit more oil because the batter seemed a little think. I also double the cinnamon because I love that flavor. I also ommited the raisins and nuts because my son is allergic. My four-year-old loved them with a little butter. Even better warmed up! I will be making these again and possible adding some chocolate chips.
Reviewed on Aug. 06, 2012 by Nutsy16
These muffins are moist and delicious! I used strawberry applesauce in place of the oil, and craisins in place of the currants.
Reviewed on Mar. 15, 2012 by deannasnz
I can't really rate this because I changed the recipe by using mashed banana instead of oil and leaving out the walnuts and using sultanas instead of currants. I doubled the recipe and used two eggs which turned out to be way too much egg. It had a horrible rubbery texture and tasted like scrambled eggs with zucchini. Yuck.
Reviewed on Nov. 15, 2011 by LynneD
Agood muffin, but something seemed to be missing, it was a little on the bland side. Maybe adding more cinnamon or some nutmeg would help.
Reviewed on Sep. 07, 2011 by cdkruse
I doubled the cinnamon, substituted applesauce for the oil and used craisins. Turned out great!
Reviewed on Feb. 10, 2011 by LegalSec
Spray the paper muffin cups with cooking spray and the muffins will not stick to the paper liner.
Reviewed on Sep. 20, 2010 by ocolori
just got done making these, they are very good and moist.
Reviewed on Sep. 10, 2010 by polishbaglady
These muffins were awesome! I substituted applesauce for the canola oil and cranraisins for currants. I tried both cooking spray and paper liners and would recommend the cooking spray....batter stuck to the papers and lost alot of the muffin itself. But the recipe is much better so it's a keeper!
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