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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!
Reviewed on Jul. 26, 2010 by ckucish
FABULOUS!! The best zucchini recipe that I have found. I made mini muffins and they were barely cooled before they were all eaten.
Reviewed on Feb. 04, 2010 by auntduba
I am just thrilled with this recipe. I doubled the recipe and I had left over batter so I made some mini muffins also.I baked the minis for 15 minutes. I had no currants so I made half with cranraisins and walnuts and half with fresh strawberries and walnuts like BasketCase61 suggested. I also squeezed out all of the liquid from the grated zuccini. Delicious!!!
Reviewed on Jun. 25, 2009 by BasketCase61
I just made 2 variations of these & both were wonderful! 1 I substitute freshly dehydrated tart cherries for the currants & the other I used chopped fresh strawberries for the currents & made sure any extra moisture was squeezed out of the zucchini. Both excellent!
Reviewed on Sep. 23, 2008 by rubenhank
I doubled the recipe and replaced 1/2cup of all purpose flour with whole wheat flour and they were even better.
Reviewed on Mar. 16, 2008 by marvik35
I believe you would use the same amount of splenda as you would the regular sugar 1/2 cup.
Reviewed on Mar. 03, 2008 by Minnie Key
If I wanted to substitute splenda for sugar how much do I use and do I have to add anything else ?
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