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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
   (26)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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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! :)

MY REVIEW
Reviewed Jul. 25, 2014

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

MY REVIEW
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.

MY REVIEW
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,

MY REVIEW
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!

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