Orange Zucchini Muffins Recipe
Orange Zucchini Muffins Recipe photo by Taste of Home
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Orange Zucchini Muffins Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 10 servings


  • 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

Nutritional Facts

1 each: 230 calories, 9g fat (1g saturated fat), 42mg cholesterol, 165mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 3g protein.


  1. 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.
  2. 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.
Originally published as Orange Zucchini Muffins in Simple & Delicious July/August 2009, p66

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homemadewithlove User ID: 4311884 232224
Reviewed Sep. 2, 2015

"Great use of zucchini! Family loved them"

Rbmallory User ID: 8335880 224822
Reviewed Apr. 14, 2015

"Excellent. My picky 6 year old asks me to make these all the time. Great use for all that summer zucchini. I omit the raisins out of personal preference and often sub white whole wheat flour for a portion of the flour."

Mlejnek User ID: 5541488 96088
Reviewed Aug. 11, 2014

"I loved these muffins. The hint of nutmeg was just right. I love nuts, so added half a cup of pecans. This one will be saved in my recipe file!"

GoodyQueen User ID: 6208519 170363
Reviewed Aug. 21, 2013

"These muffins are super light and delicious! The only thing I would omit the next time I make them is the sugar/nutmeg sprinkles on the top. It doesn't do much for the muffins and I think it would be much better without it. Otherwise this is a wonderful recipe. Will definitely be making it again!"

jeanbriese User ID: 6539250 151111
Reviewed Feb. 20, 2012

"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!"

jenilovesdaisies User ID: 532785 167371
Reviewed Jan. 12, 2011

"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."

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