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Zucchini Muffins Recipe

Zucchini Muffins Recipe

“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. YIELD:6 servings


  • 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


  • 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.

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

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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! :)"

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."

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."

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."

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."

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!!"

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!!"

Reviewed Aug. 29, 2014

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

Reviewed Aug. 8, 2014

"Loved it!"

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! :)"

Reviewed Jul. 25, 2014

"My kids absolutely love these muffins! What a great way to get rid of my extra zucchinis!"

Reviewed Feb. 8, 2014

"These were delicious. A little too sweet though. Next time I will half the sugar. I also used whole wheat pastry dough instead of all purpose."

Reviewed Sep. 14, 2013

"Best zucchini recipe ever! I made these in tiny loaf pans and they are a huge hit!!! I've had friends bring me zucchini and pay me to make more for them! I do it without the currants, but with the walnuts, and I sub coconut oil for the canola oil - absolutely divine! I make a double batch and it does 9 mini loaves,"

Reviewed Aug. 30, 2013

"This makes a nice small batch of muffins. Next time I might double the recipe. They are super moist and very yummy!"

Reviewed Aug. 8, 2013

"I would have rated this 5 stars if I had felt the batter didn't need a bit more liquid. Here's what I did (by the way, they were delicious). This is a keeper.

I doubled the recipe and got 12 perfect muffins in my black OXO silicone muffin pans (baked for exactly 22 min.)
I omitted the currants/raisins, kids didn't want them. I added about 2 tsp. vanilla; 3 tbsp Chia seeds (good and nutritious, like poppy seeds); 3-4 tbsp milk to moisten up the batter before baking.
Also, because of another rating I read, I did double the eggs, but decided, after whipping them to take about 1 tbsp out as not to make them too eggy tasking."

Reviewed Apr. 25, 2013

"Delicious!!! You can cut the calories & fat significantly (more than half) if you use sugar & egg substitutes and don't use nuts or raisins."

Reviewed Oct. 6, 2012

"Nice basic muffin. You really do need to double the batch, maybe even more - the doubled batch only made 6 jumbo muffins for me."

Reviewed Aug. 26, 2012

"I doubled the recipe and added a little bit more oil because the batter seemed a little think. I also double the cinnamon because I love that flavor. I also ommited the raisins and nuts because my son is allergic. My four-year-old loved them with a little butter. Even better warmed up! I will be making these again and possible adding some chocolate chips."

Reviewed Aug. 6, 2012

"These muffins are moist and delicious! I used strawberry applesauce in place of the oil, and craisins in place of the currants."

Reviewed Mar. 15, 2012

"I can't really rate this because I changed the recipe by using mashed banana instead of oil and leaving out the walnuts and using sultanas instead of currants. I doubled the recipe and used two eggs which turned out to be way too much egg. It had a horrible rubbery texture and tasted like scrambled eggs with zucchini. Yuck."

Reviewed Nov. 15, 2011

"Agood muffin, but something seemed to be missing, it was a little on the bland side. Maybe adding more cinnamon or some nutmeg would help."

Reviewed Sep. 7, 2011

"I doubled the cinnamon, substituted applesauce for the oil and used craisins. Turned out great!"

Reviewed Feb. 10, 2011

"Spray the paper muffin cups with cooking spray and the muffins will not stick to the paper liner."

Reviewed Sep. 20, 2010

"just got done making these, they are very good and moist."

Reviewed Sep. 10, 2010

"These muffins were awesome! I substituted applesauce for the canola oil and cranraisins for currants. I tried both cooking spray and paper liners and would recommend the cooking spray....batter stuck to the papers and lost alot of the muffin itself. But the recipe is much better so it's a keeper!"

Reviewed Jul. 26, 2010

"FABULOUS!! The best zucchini recipe that I have found. I made mini muffins and they were barely cooled before they were all eaten."

Reviewed Feb. 4, 2010

"I am just thrilled with this recipe. I doubled the recipe and I had left over batter so I made some mini muffins also.I baked the minis for 15 minutes. I had no currants so I made half with cranraisins and walnuts and half with fresh strawberries and walnuts like BasketCase61 suggested. I also squeezed out all of the liquid from the grated zuccini. Delicious!!!"

Reviewed Jun. 25, 2009

"I just made 2 variations of these & both were wonderful! 1 I substitute freshly dehydrated tart cherries for the currants & the other I used chopped fresh strawberries for the currents & made sure any extra moisture was squeezed out of the zucchini. Both excellent!"

Reviewed Sep. 23, 2008

"I doubled the recipe and replaced 1/2cup of all purpose flour with whole wheat flour and they were even better."

Reviewed Mar. 16, 2008

"I believe you would use the same amount of splenda as you would the regular sugar 1/2 cup."

Reviewed Mar. 3, 2008

"If I wanted to substitute splenda for sugar how much do I use and do I have to add anything else ?"

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