- 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
- 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
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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!!
Super easy, tasty and a great way to use extra summer zucchini!
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! :)
My kids absolutely love these muffins! What a great way to get rid of my extra zucchinis!