Zucchini Muffins Recipe

5 42 46
Zucchini Muffins Recipe
Zucchini Muffins Recipe photo by Taste of Home
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Zucchini Muffins Recipe

Read Reviews
5 42 46
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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 large 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

Directions

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.
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 each: 318 calories, 16g fat (1g saturated fat), 35mg cholesterol, 180mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 6g protein.

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  • 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 large 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
  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

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Reviews forZucchini Muffins

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MY REVIEW
Dee User ID: 9228088 269980
Reviewed Jul. 26, 2017

"I usually make bread with my garden zucchini, but decided to try muffins. I'm so glad I picked this one to follow! It was very easy to double. The muffins look and taste great; very moist! I used chopped dried cranberries instead of raisins which offset any sweetness. This will be my go-to recipe. By the way, the batter will look thick and dry before adding the zucchini...it loosens up and goes into muffin pan nicely. Enjoy!"

MY REVIEW
TerryH1387 User ID: 2222889 269965
Reviewed Jul. 25, 2017

"Very good! I doubled the recipe for 12 standard muffins and used half whole wheat pastry flour. I was looking for something sweet so added chocolate chips instead of currants. A keeper recipe!"

MY REVIEW
Sweethart721 User ID: 3236169 269588
Reviewed Jul. 17, 2017

"Delicious!! Made this with zucchini from the farmers market!"

MY REVIEW
Ham_Sammich User ID: 8473184 269360
Reviewed Jul. 12, 2017

"Delicious! Omitted the raisins and nuts to accommodate my family of picky eaters and had to use a standard dozen muffin tin...made 8 standard muffins, but they were relatively low in terms of height (which was likely due to me overworking my batter). Family loved them and will definitely make them again because of how easy they were to make!"

MY REVIEW
bethnegrey User ID: 5730198 261559
Reviewed Feb. 19, 2017

"I agree with "leabish" that these are a bit sweet for my taste. I used ww pastry flour as well and maybe a bit more than 1/4 cup of raisins. Might make these again. They're fine, just not really outstanding."

MY REVIEW
Megha User ID: 8964733 256513
Reviewed Nov. 7, 2016

"Soft, moist nd filled with perfect amount of zucchini.. Loved the nutty walnut flavour .. Must try recipe

Thanks for sharing??"

MY REVIEW
LeslieH User ID: 191346 254731
Reviewed Sep. 28, 2016

"Lovely muffins, great flavour and very moist. Love the nice green colour that I get from them. I made a batch into mini-muffins and found that the recipe made about 18 with baking time at about 18 minutes."

MY REVIEW
madisontate User ID: 8909832 252436
Reviewed Aug. 10, 2016

"These muffins turned out great! Very moist and sweet. They definitely were a crowd pleaser."

MY REVIEW
Rellierae User ID: 1272249 251922
Reviewed Jul. 27, 2016

"Great, moist muffins. I used craisins and blueberries. Sprinkled the tops with cinnamon sugar and pecans. I may cut down on the sugar in the muffins next time. They're very sweet."

MY REVIEW
Stanscook User ID: 6406367 251874
Reviewed Jul. 26, 2016

"This is my favorite recipe for zucchini muffins. I like that it is written for a small batch and is so easy to double or quadruple, depending how much zucchini you have. I seem to always have a lot and these freeze well. Great for breakfast on the run. The only addition I made to the recipe is orange zest and I use craisins. Love that tart sweetness. Also, I fill the muffins cups clear to the top. They don't spread and run over. Single batch makes 6."

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