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

Walnut Zucchini Muffins Recipe

Publisher Photo
Shredded zucchini adds moistness to these tender muffins dotted with raisins and chopped walnuts. If you have a surplus of zucchini in summer as most of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 1 cup shredded zucchini
  • 1 cup chopped walnuts
  • 1/2 cup raisins

Nutritional Facts

1 serving (1 each) equals 281 calories, 15 g fat (6 g saturated fat), 58 mg cholesterol, 267 mg sodium, 33 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and raisins.
  2. Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 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: 1 dozen.
Originally published as Walnut Zucchini Muffins in Simple & Delicious September/October 2006, p42

Nutritional Facts

1 serving (1 each) equals 281 calories, 15 g fat (6 g saturated fat), 58 mg cholesterol, 267 mg sodium, 33 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Walnut Zucchini Muffins

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 23, 2014

Moist and delicious! Made 6 large muffins and baked 10-15 minutes longer. Substituted blueberries for raisins.

MY REVIEW
Reviewed Aug. 15, 2014

Anything to use up Zucchini that "appears" at my door!! These just happen to be great!!

MY REVIEW
Reviewed Aug. 13, 2014

These were lovely. I switched up currants for raisins and added 1/4 tsp nutmeg & 1 tsp vanilla.

MY REVIEW
Reviewed Aug. 12, 2014

Sukie (vonoepen)... you can use all white flour. It is not necessary to use whole wheat.

MY REVIEW
Reviewed Aug. 12, 2014

Thank you for this inquiry, Sukie!   I used all-white flour! In fact, I prefer NOT to use whole wheat flour when I test TOH recipes!  I find that all-purpose flour works best for me!  Whole wheat flour is coarse and I'm just one of those folks who prefer the all-purpose flour OR if a recipe states cake flour, I'll use cake flour!  delowenstein

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