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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
   (25)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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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!

MY REVIEW
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.

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