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Zucchini Muffins

“These yummy zucchini bread muffins, packed full of currants and walnuts are an excellent way to use up your garden overload of zucchini,” raves Peg Gausz of Watchung, New Jersey.
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    6 muffins

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, 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

Directions

  • Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside.
    In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants.
    Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition 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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Reviews

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Average Rating:
  • KIM
    Aug 24, 2020

    These are so dang good. I used coconut oil, pecans and raisins and topped with a crumb topping. I think instead of raisins I'll use chocolate chips like Sunshinebakerpa did. This is the first recipe I have reviewed and I am 63 a love cooking. These are some of the best cupcakes ever.

  • Sunshinebakerpa
    Jul 21, 2020

    My 5 yr old gave these the thumps up. I used pecans and chocolate chips since that is what I had on hand. I will definitely make these again and double the recipe.

  • sandy
    May 13, 2020

    These muffins are delicious. I have made with and without walnuts. I prefer with , my husband prefers them without. I double the recipe and make a dozen because the don’t last in this house!

  • ebramkamp
    Aug 31, 2019

    These are delicious. The only change I made was to soak my raisins in hot water then pat them dry and dust with 1 T of the flour from the recipe. It's just my thing because I don't care for hard bites of raisins. I shared this recipe. It's a keeper.

  • lettuceleaf
    Aug 17, 2019

    Great texture and flavor, packed with walnuts and raisins. A keeper!

  • dcscake_OH
    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.

  • ccc9331
    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

  • mia
    Apr 20, 2018

    these are so good, but i added apple sauce to the mix to make batter more moist, it's a keeper!

  • Elaine
    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.

  • Polly
    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.