- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 large egg
- 1/4 cup canola oil
- 1 cup finely shredded unpeeled zucchini
- 1/2 cup chopped walnuts
- 1/4 cup dried currants or chopped raisins
- In a bowl, combine the first six ingredients. Combine the egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants.
- Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.
Reviews for Zucchini Muffins
"Lovely muffins, great flavour and very moist. Love the nice green colour that I get from them. I made a batch into mini-muffins and found that the recipe made about 18 with baking time at about 18 minutes."
"These muffins turned out great! Very moist and sweet. They definitely were a crowd pleaser."
"Great, moist muffins. I used craisins and blueberries. Sprinkled the tops with cinnamon sugar and pecans. I may cut down on the sugar in the muffins next time. They're very sweet."
"This is my favorite recipe for zucchini muffins. I like that it is written for a small batch and is so easy to double or quadruple, depending how much zucchini you have. I seem to always have a lot and these freeze well. Great for breakfast on the run. The only addition I made to the recipe is orange zest and I use craisins. Love that tart sweetness. Also, I fill the muffins cups clear to the top. They don't spread and run over. Single batch makes 6."
"Hands down, my favorite way to use zucchini. Don't let the thick batter scare you; the muffins cook up beautifully!"
"First time I have ever baked from scratch, came out perfect! I have been craving zucchini muffins for weeks and cannot find them in stores, feeling so proud for doing it myself. Thanks for the perfect recipe! :)"
"Excellent recipe. I doubled it and used a standard size cupcake/muffin tin. I had extra batter and just placed in a ramekin and baked. I added a tad extra cinnamon and subbed extra raisins for nuts. I made them vegan but eliminating egg and using flax seed meal. I topped with gluten free oats and crushed pistachios. I cut the baking time a bit mostly due to my gas oven cooking slightly faster. I also left the juices from the zucchini in and didn't drain it before using. This turned out perfectly and will go right into the freezer for weekly pool snacks. I wish I could add a picture so you could see how beautifully they turned out."
"Easy and I use it frequently. I don't use the raisins/currants b/c I don't like them, but that's just me."
"Excellent. I substituted dried cranberries in place of the raisins. I found the batter to be quite thick but it did work. My recipe made eight medium muffins. Not six. Will definitely make these again."
"Used wheat free flour (Pamela's) and dried blueberries instead of raisins. They came out great!! But I'd use fresh blueberries next time or raisins."