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Walnut Zucchini Muffins Recipe

Walnut Zucchini Muffins Recipe

Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as most of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:12 servings


  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup 2% milk
  • 1/2 cup butter, melted
  • 1 cup shredded zucchini
  • 1 cup chopped walnuts
  • 1/2 cup raisins


  • 1. Preheat oven to 375°. In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins.
  • 2. Fill greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
    Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through. Yield: 1 dozen.

Nutritional Facts

1 muffin: 281 calories, 15g fat (6g saturated fat), 53mg cholesterol, 250mg sodium, 33g carbohydrate (17g sugars, 2g fiber), 6g protein.

Reviews for Walnut Zucchini Muffins

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Angel User ID: 9028773 259647
Reviewed Jan. 14, 2017

"Muffins are tasty. Thanks for sharing the recipe."

bfsanborn User ID: 5205170 252966
Reviewed Aug. 21, 2016

"Tasty muffins but a little dry. I agree with another comment that there are other recipes my family prefer over this one."

knollbrookcook User ID: 4057123 252816
Reviewed Aug. 17, 2016

"These turned out good. Our family didn't care for them as much as a couple other recipes I use for zucchini muffins."

colleenblue User ID: 4378371 252707
Reviewed Aug. 15, 2016

"Can I substitute Splenda and a little molasses for the brown sugar? I am diabetic and need to cut carbs. I will use white whole wheat flour. I know they won't be the same but at least I can eat them knowing I'm getting more fiber and fewer carbs."

dilbert098 User ID: 3743376 243866
Reviewed Feb. 15, 2016

"I left out the walnuts and raisons, didn't feel like I wanted those in the muffins this time around. I added chocolate chips instead. These muffins are fantastic."

angelasandoval User ID: 2401339 231689
Reviewed Aug. 24, 2015

"I replaced the whole wheat flour with additional all-purpose flour and substituted dried cranberries for the raisins. Good breakfast muffin...nice flavor combination, not too sweet!"

Ceege User ID: 730520 231369
Reviewed Aug. 17, 2015

"@delowenstein you completely changed the recipe and then stated that baking time was off. I made these wonderful tasting muffins (so moist and good) and followed the recipe to a tee (except cut back a tad on the sugar. The baking time was right on if you follow the recipe. Thanks for a great tasting muffin."

bctexas User ID: 7580539 231328
Reviewed Aug. 16, 2015

"easy, moist and delicious. I substituted coconut oil for the butter."

Ellie31773 User ID: 5796034 220242
Reviewed Feb. 11, 2015

"By far my favorite on-the-go breakfast. I make a batch, freeze it, and take out the muffins as needed."

JCV4 User ID: 628113 66383
Reviewed Nov. 25, 2014

"Great way to use up some zucchini. Nice flavor and easy to make!"

cestmoivraiment User ID: 5274861 160749
Reviewed Sep. 13, 2014

"These tasted wonderful. I didn't have milk or whole wheat flour so I used regular flour and vanilla soy milk. I also added a little nutmeg as mentioned in one of the comments. I love the Taste of Home recipes and the helpful comments people make. Thank you."

Apple509 User ID: 6940942 146431
Reviewed Aug. 23, 2014

"Moist and delicious! Made 6 large muffins and baked 10-15 minutes longer. Substituted blueberries for raisins."

tsuop User ID: 6274346 115453
Reviewed Aug. 15, 2014

"Anything to use up Zucchini that "appears" at my door!! These just happen to be great!!"

apollosmummy User ID: 453530 66382
Reviewed Aug. 13, 2014

"These were lovely. I switched up currants for raisins and added 1/4 tsp nutmeg & 1 tsp vanilla."

libragay42 User ID: 3860293 145364
Reviewed Aug. 12, 2014

"Sukie (vonoepen)... you can use all white flour. It is not necessary to use whole wheat."

delowenstein User ID: 3766053 160886
Reviewed Aug. 12, 2014

"Thank you for this inquiry, Sukie!   I used all-white flour! In fact, I prefer NOT to use whole wheat flour when I test TOH recipes!  I find that all-purpose flour works best for me!  Whole wheat flour is coarse and I'm just one of those folks who prefer the all-purpose flour OR if a recipe states cake flour, I'll use cake flour!  delowenstein"

delowenstein User ID: 3766053 146424
Reviewed Aug. 12, 2014

"Yes, I'm glad that you mentioned this!  I did drain the excess liquid from the zucchini! delowenstein


OhBarbi User ID: 5434643 161415
Reviewed Aug. 12, 2014

"Just a question: Do you drain the excess liquid out of the zucchini?"

vonoepen User ID: 4967300 99630
Reviewed Aug. 12, 2014

"have not made these yet, but can I use all white flour - do not have whole wheat flour? I hope someone replies, I have asked question about TOH recipes before, but have never gotten an answer. thanks, Sukie"

sstetzel User ID: 158954 161413
Reviewed Aug. 12, 2014

"Hi Dawn, I'm glad you liked the muffins. The extra bake time was needed for your muffins because of the added zucchini in the recipe. 1/4 cup doesn't seem like much but in a smaller recipe like this it can make a big difference.

Let's keep things positive folks, many cooks love to read the changes others have made and had success with. Happy cooking! Sue Stetzel - Taste of Home Community Manager."

Betsy3630 User ID: 6112149 66381
Reviewed Aug. 12, 2014

"Great recipe"

delowenstein User ID: 3766053 92889
Reviewed Aug. 12, 2014

"I find it interesting-I tried this recipe and I did adjust it to my personal tastes! I used all-purpose flour, 1/2 each packed brown and white sugar, and 'd used 3/4 tsp. salt, 1/4 tsp. each ground nutmeg and cloves in addition to the cinnamon.I'd also added 1 Tbsp. ground Navel orange, 1/2 cup each raisins, chopped walnuts and sweetened flaked coconut. I added 1 /8 cup all-purpose flour to the muffin batter so that raisins wouldn't sink to bottom of the muffins. I'd soured the milk, adding 1 Tbsp. cider vinegar. I'd also added 1 tsp. almond extract I'd added 1-1/4 cups shredded zucchini!I rated recipe a 5 AFTER baking 5 to 10 minutes longer at 375oF. When I baked these muffins at the 20 minute time, I sampled them and they didn' t taste done-if anything, the tops were pallid and the muffins NEEDED more baking time! When I baked the 5 to 10 minutes longer, the muffins were golden on top and DEFINITELY tasted done-they weren't gooey like the first batch was! I think that these muffins need to bake 25 to 30 minutes-I HAD added 1/4 cup more of zucchini and so the extra baking time DOES name all the difference! delowenstein"

cathybuxy User ID: 449274 115451
Reviewed Jul. 29, 2014

"Very good. Moist."

Lingey User ID: 2469024 92884
Reviewed Mar. 15, 2014 Edited Mar. 23, 2014

"Moist, delicious & not too sweet or spicy...Just right!"

JanicePeters User ID: 1836992 146422
Reviewed Sep. 2, 2013

"they were so good"

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