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Orange Zucchini Muffins

7 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 20 min.

Makes

10 muffins

Updated: Aug. 04, 2022
For tender muffins, try this tip: When combining the muffin batter, stir just until dry ingredients are moistened. Overmixing makes muffins less tender. —Chris Snyder, Boulder, Colorado
Orange Zucchini Muffins
Orange Zucchini Muffins Recipe photo by Taste of Home
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Ingredients

  • 1 cup shredded zucchini
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon ground nutmeg, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 1/3 cup canola oil
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins
  • 1 tablespoon sugar

Directions

  1. Squeeze zucchini until dry; set aside. In a large bowl, combine the flour, 1/2 teaspoon nutmeg, baking powder, baking soda, cinnamon and salt. In another bowl, whisk the eggs, brown sugar, oil, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in raisins and reserved zucchini.
  2. Fill paper-lined muffin cups two-thirds full. Combine sugar and remaining nutmeg; sprinkle over batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Can you freeze Orange Zucchini Muffins?

Wrap muffins in foil and freeze for up to 3 months. To use, thaw at room temperature. Warm if desired.

Nutrition Facts

1 muffin: 230 calories, 9g fat (1g saturated fat), 42mg cholesterol, 165mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 3g protein.