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Walnut Zucchini Muffins Recipe
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Walnut Zucchini Muffins Recipe

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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: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 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 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

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

Directions

  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


Reviews for Walnut Zucchini Muffins

AVERAGE RATING
(22)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
bfsanborn
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."

MY REVIEW
knollbrookcook
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."

MY REVIEW
colleenblue
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."

MY REVIEW
dilbert098
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."

MY REVIEW
angelasandoval
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!"

MY REVIEW
Ceege
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."

MY REVIEW
bctexas
Reviewed Aug. 16, 2015

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

MY REVIEW
Ellie31773
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."

MY REVIEW
JCV4
Reviewed Nov. 25, 2014

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

MY REVIEW
cestmoivraiment
Reviewed Sep. 13, 2014

"These tasted wonderful. I didn't have milk or whole wheat flour so I used regular flour and vanilla soy milk. I also added a little nutmeg as mentioned in one of the comments. I love the Taste of Home recipes and the helpful comments people make. Thank you."

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