Total TimePrep: 20 min. Bake: 25 min.
- 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 Eggland's Best egg, room temperature
- 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 6 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.
Nutrition Facts1 each: 318 calories, 16g fat (1g saturated fat), 35mg cholesterol, 180mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 6g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Oct 23, 2018
These are really great muffins, I have a lot of zucchini this time of the year, so this is a great recipe to use some it.
Jul 30, 2018
Really good recipe. I am not a fan of walnuts or raisins in muffins. Instead I added 1 tsp of vanilla and substituted 1
Apr 20, 2018
these are so good, but i added apple sauce to the mix to make batter more moist, it's a keeper!
Apr 3, 2018
Finally found a way to use up all that zucchini I keep buying.However, let me tell you what I changed . I use raw tubinado sugar cutting amt. in half. Plenty sweet for me.Replaced canola oil with coconut oil. Basically all else was the same. Never had better zucchini muffins.When I doubled recipe I got 6 muffins (25-30) min. and 2 small loaf pans ( which took 35-40 min. )Sooooo Sooooo Good.
Nov 15, 2017
This is a super easy recipe and the muffins taste delicious. I double the recipe always as they are so popular, 6 is never enough for my husband alone. Yum Yum. Thank you for sharing a good recipe.
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!
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!
Jul 17, 2017
Delicious!! Made this with zucchini from the farmers market!
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!
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.