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Orange Zucchini Muffins

 Orange Zucchini Muffins
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
10 ServingsPrep: 15 min. Bake: 20 min.

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 McCormick® Pure 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

2 of 2

Orange Zucchini Muffins (continued)

Directions (continued)

  • 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.