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Zucchini Muffins

 Zucchini Muffins
“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.
6 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 3/4 cup King Arthur Unbleached 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

Directions

  • 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.
Nutritional Facts: 1 muffin equals 318 calories, 16 g fat (1 g saturated fat), 35 mg cholesterol, 180 mg sodium,

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Zucchini Muffins (continued)

Nutritional Facts: 40 g carbohydrate, 2 g fiber, 6 g protein.