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

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5 36 40
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“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 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

Nutritional Facts

1 each: 318 calories, 16g fat (1g saturated fat), 35mg cholesterol, 180mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 6g 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


Reviews for Zucchini Muffins

AVERAGE RATING
(40)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (6)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
LeslieH User ID: 191346 254731
Reviewed Sep. 28, 2016

"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."

MY REVIEW
madisontate User ID: 8909832 252436
Reviewed Aug. 10, 2016

"These muffins turned out great! Very moist and sweet. They definitely were a crowd pleaser."

MY REVIEW
Rellierae User ID: 1272249 251922
Reviewed Jul. 27, 2016

"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."

MY REVIEW
Stanscook User ID: 6406367 251874
Reviewed Jul. 26, 2016

"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."

MY REVIEW
katieleigh3508 User ID: 4885329 250375
Reviewed Jul. 13, 2016

"Hands down, my favorite way to use zucchini. Don't let the thick batter scare you; the muffins cook up beautifully!"

MY REVIEW
Coreygasparini User ID: 8686197 241081
Reviewed Jan. 5, 2016

"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! :)"

MY REVIEW
MissVaOrg User ID: 8424823 228409
Reviewed Jun. 23, 2015

"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."

MY REVIEW
babear9 User ID: 1458968 228244
Reviewed Jun. 20, 2015

"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."

MY REVIEW
mombam User ID: 7401201 226507
Reviewed May. 18, 2015

"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."

MY REVIEW
JBethSchilling User ID: 8084717 223600
Reviewed Mar. 26, 2015

"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."

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