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

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Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots 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: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings


  • 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 large eggs
  • 3/4 cup 2% milk
  • 1/2 cup butter, melted
  • 1 cup shredded zucchini
  • 1 cup chopped walnuts
  • 1/2 cup raisins

Nutritional Facts

1 muffin: 281 calories, 15g fat (6g saturated fat), 53mg cholesterol, 250mg sodium, 33g carbohydrate (17g sugars, 2g fiber), 6g protein.


  1. Preheat oven to 375°. In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins.
  2. Fill greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
    Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
    Yield: 1 dozen.
Originally published as Walnut Zucchini Muffins in Simple & Delicious September/October 2006, p42

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Angel User ID: 9028773 259647
Reviewed Jan. 14, 2017

"Muffins are tasty. Thanks for sharing the recipe."

bfsanborn User ID: 5205170 252966
Reviewed Aug. 21, 2016

"Tasty muffins but a little dry. I agree with another comment that there are other recipes my family prefer over this one."

knollbrookcook User ID: 4057123 252816
Reviewed Aug. 17, 2016

"These turned out good. Our family didn't care for them as much as a couple other recipes I use for zucchini muffins."

colleenblue User ID: 4378371 252707
Reviewed Aug. 15, 2016

"Can I substitute Splenda and a little molasses for the brown sugar? I am diabetic and need to cut carbs. I will use white whole wheat flour. I know they won't be the same but at least I can eat them knowing I'm getting more fiber and fewer carbs."

dilbert098 User ID: 3743376 243866
Reviewed Feb. 15, 2016

"I left out the walnuts and raisons, didn't feel like I wanted those in the muffins this time around. I added chocolate chips instead. These muffins are fantastic."

angelasandoval User ID: 2401339 231689
Reviewed Aug. 24, 2015

"I replaced the whole wheat flour with additional all-purpose flour and substituted dried cranberries for the raisins. Good breakfast muffin...nice flavor combination, not too sweet!"

Ceege User ID: 730520 231369
Reviewed Aug. 17, 2015

"@delowenstein you completely changed the recipe and then stated that baking time was off. I made these wonderful tasting muffins (so moist and good) and followed the recipe to a tee (except cut back a tad on the sugar. The baking time was right on if you follow the recipe. Thanks for a great tasting muffin."

bctexas User ID: 7580539 231328
Reviewed Aug. 16, 2015

"easy, moist and delicious. I substituted coconut oil for the butter."

Ellie31773 User ID: 5796034 220242
Reviewed Feb. 11, 2015

"By far my favorite on-the-go breakfast. I make a batch, freeze it, and take out the muffins as needed."

JCV4 User ID: 628113 66383
Reviewed Nov. 25, 2014

"Great way to use up some zucchini. Nice flavor and easy to make!"

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