- 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
- 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.
Reviews forZucchini Muffins
"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!"
"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!"
"Delicious!! Made this with zucchini from the farmers market!"
"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!"
"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."
"Soft, moist nd filled with perfect amount of zucchini.. Loved the nutty walnut flavour .. Must try recipeThanks for sharing??"
"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."
"These muffins turned out great! Very moist and sweet. They definitely were a crowd pleaser."
"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."
"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."