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Zucchini Muffins Recipe
Zucchini Muffins Recipe photo by Taste of Home

Zucchini Muffins Recipe

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4.5 31
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“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
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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! :)"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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