Print Options

Back to Walnut Zucchini Muffins >

Include these items:

Select reviews >

Taste of Home Logo

Walnut Zucchini Muffins

 Walnut Zucchini Muffins
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
12 ServingsPrep: 15 min. Bake: 20 min.

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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 281 calories, 15 g fat (6 g saturated fat), 58 mg cholesterol, 267 mg sodium,

2 of 2

Walnut Zucchini Muffins (continued)

Nutritional Facts: 33 g carbohydrate, 2 g fiber, 7 g protein.