Zucchini Muffins Recipe
Zucchini Muffins Recipe photo by Taste of Home

Zucchini Muffins Recipe

Publisher Photo
“These yummy zucchini, currant and walnut muffins are an excellent way to use up your garden overload of zucchini,” raves Peg Gausz of Watchung, New Jersey.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 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 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

Nutritional Facts

1 muffin equals 318 calories, 16 g fat (1 g saturated fat), 35 mg cholesterol, 180 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Zucchini Muffins in Cooking for 2 Fall 2005, p7

Nutritional Facts

1 muffin equals 318 calories, 16 g fat (1 g saturated fat), 35 mg cholesterol, 180 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Zucchini Muffins

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 24, 2014

I gave a 4 star because it did not seem to be enough to make 6 muffins although i did make some changes to this.. But with the changes I did not take away or add anything extra. I simply substituted a couple things. But nontheless it tasted amazing.

I used pecans instead of walnuts because it was what I had on hand. I used coconut oil instead of canola oil. And because it didn't seem to be enough to make 6 muffins I baked this in a loaf pan. And after i spread it in the pan, I topped with more zucchini and nuts. And sprinkled some cinnamon sugar on top and a small handful of semi sweet chocolate chips. It came out so good, it was delicious!! Baked for about 40 minutes.

Next time I will go by some of the suggestions and use whole wheel flour instead of white and add some chia seeds for extra nutrition and add a tbsp or 2 of almond milk. :)

Definitely a keeper!!

MY REVIEW
Reviewed Sep. 3, 2014

Excellent recipe!! I like to make it just as stated but i had no currants or raisins in the house but i did have craisins and they worked well, too. Next time will use raisins..thank you for a wonderful recipe!!

MY REVIEW
Reviewed Aug. 29, 2014

Super easy, tasty and a great way to use extra summer zucchini!

MY REVIEW
Reviewed Aug. 8, 2014

Loved it!

MY REVIEW
Reviewed Jul. 28, 2014

This is fool proof. I tweeked this SOOOO much and it still came out perfect. I used gluten free flour, unrefined grape seed oil, pumpkin spice, banana coated raw walnuts, a cup and a little over a cup of zucchini instead of what was called for. Baked six ghost shaped muffins. I wouldn't recommend using a decorative muffin/cupcake pan because it rises A LOT and so you'll have oddly shaped ones. Although the way it works with cupcakes is bake the bottom filled only about half way, then take them out and add the rest of the batter. I should have done that. I'll try that next time I get tons of zucchini from my work :). It IS a sweet recipe. I have a sweet tooth you wouldn't believe, but even I found it a bit too sweet. I think I'll use a table spoon or two less next time. Maybe even brown sugar, or coconut sugar instead. THANK YOU for making such a perfect base to play around with! :)

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