Menu
Carrot Zucchini Muffins Carrot Zucchini Muffins
Zucchini Carrot Muffins Zucchini Carrot Muffins
Zucchini Chocolate Chip Muffins Zucchini Chocolate Chip Muffins
Zucchini-Oatmeal Muffins Zucchini-Oatmeal Muffins
Walnut Zucchini Muffins Walnut Zucchini Muffins
Orange Zucchini Muffins Orange Zucchini Muffins
Jumbo Zucchini Chip Muffins Jumbo Zucchini Chip Muffins
Zucchini Cupcakes Zucchini Cupcakes
Baby Basil-Zucchini Muffins Baby Basil-Zucchini Muffins
Zucchini Brownies Zucchini Brownies
Zucchini Chip Cupcakes Zucchini Chip Cupcakes
Chocolate Zucchini Cupcakes Chocolate Zucchini Cupcakes
Zucchini Pancakes Zucchini Pancakes
Broccoli Muffins Broccoli Muffins
Zucchini Bread Zucchini Bread
Carrot Muffins Carrot Muffins
Zucchini Cake Zucchini Cake
Spiced Squash Muffins Spiced Squash Muffins
Apple Carrot Muffins Apple Carrot Muffins
Baked Zucchini Baked Zucchini

Zucchini Muffins

55 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 25 min.

Makes

6 muffins

Updated: Aug. 28, 2023
These yummy currant, walnut and zucchini muffins are an excellent and tasty way to use up surplus zucchini from your garden. —Peg Gausz, Watchung, New Jersey
Next Recipe

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

  1. Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside.
  2. 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.
  3. 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.
Zucchini Muffins Tips

How do you shred zucchini for zucchini muffins?

The most common way to shred zucchini is with a box grater. Just shred the squash along the side with the largest holes. A coarse shred is what you want for these zucchini muffins. You can also shred zucchini with the grater plate of your food processor. This will shred even the most monstrous zucchini in seconds. If you like, you can freeze shredded zucchini to make zucchini muffins later, too.

Do you need to peel zucchini for zucchini muffins?

No need to peel zucchini for muffins—or any shredded zucchini recipe, for that matter. The skin is so thin that you won't even know it's there.

Can you add mix-ins to zucchini muffins?

This zucchini muffins recipe calls for chopped walnuts and currants, but you can stir in your favorite combination of mix-ins. These extras—be they the options called for in the recipe or your own blend—should total about 3/4 a cup. Any more, and you'll throw off the ratios of the recipe. Consider chocolate chips, toasted coconut, chopped nuts of any kind, dried fruit or even flavored baking chips.You can also add different baking spices to this recipe. Cinnamon, nutmeg or ginger would all play well with zucchini.

How do you store zucchini muffins?

Once cooled, zucchini muffins should be stored in an airtight container for a few days. The sooner you eat these muffins, though, the better! If you'd like to keep these muffins for a little longer, you can freeze the muffins. They'll keep for a few months. When you're ready to enjoy, defrost at room temperature and pop into the oven for a few minutes to toast them up.

—Lisa Kaminski, Taste of Home Editor

Nutrition Facts

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