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 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.

  • 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 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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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
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
katieleigh3508 User ID: 4885329 250375
Reviewed Jul. 13, 2016

"Hands down, my favorite way to use zucchini. Don't let the thick batter scare you; the muffins cook up beautifully!"

MY REVIEW
Coreygasparini User ID: 8686197 241081
Reviewed Jan. 5, 2016

"First time I have ever baked from scratch, came out perfect! I have been craving zucchini muffins for weeks and cannot find them in stores, feeling so proud for doing it myself. Thanks for the perfect recipe! :)"

MY REVIEW
MissVaOrg User ID: 8424823 228409
Reviewed Jun. 23, 2015

"Excellent recipe. I doubled it and used a standard size cupcake/muffin tin. I had extra batter and just placed in a ramekin and baked. I added a tad extra cinnamon and subbed extra raisins for nuts. I made them vegan but eliminating egg and using flax seed meal. I topped with gluten free oats and crushed pistachios. I cut the baking time a bit mostly due to my gas oven cooking slightly faster. I also left the juices from the zucchini in and didn't drain it before using. This turned out perfectly and will go right into the freezer for weekly pool snacks. I wish I could add a picture so you could see how beautifully they turned out."

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