Total TimePrep: 15 min. Bake: 20 min.
- 2-1/2 cups all-purpose flour
- 1-1/2 cups sugar
- 1/2 cup quick-cooking oats
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 large eggs, lightly beaten
- 3/4 cup canola oil
- 1-1/2 cups shredded peeled zucchini
- 1/2 cup raisins or chopped dates
- 1/2 cup chopped pecans
- In a bowl, combine the first six ingredients. Whisk the eggs and oil; stir into dry ingredients just until moist. Fold in zucchini, raisins and pecans. Spoon into greased or paper-lined muffin cups. Bake at 400° for 20-25 minutes. Cool for 5 minutes before removing to wire racks.
Nutrition Facts1 each: 270 calories, 13g fat (2g saturated fat), 47mg cholesterol, 213mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 4g protein.
Dec 18, 2018
I’ve made these twice now and they are good. I used ½ cup each of raisins and dates along with the nuts. I also left the peel on the zucchini. They dried out a little overnight but the microwave is good to freshen them up.
Jul 17, 2016
These are wonderful muffins that I've been making for many years. I have made some changes: 2-1/4 cups flour and 1/4 cup wheat germ, 1 cup sugar, 1/2 cup oil and 1/4 cup milk. Also I double the amount of zucchini. These are always one of the first ways I use zucchini when zucchini season arrives.
Jul 19, 2015
These are fun and different from regular zucchini muffins, which is what I was looking for. I don't see what the other reviewers said about them being horribly dry as a batter or a baked finished product. Mine were moist all the way from start to finish and taste great! Only reason I didn't give 5 stars was because I didn't add the raisins or pecans because they don't go over well in my house. Will make again!
Sep 17, 2014
I changed it up some- mixed whole wheat and white flour, brown sugar and white sugar, substituted chocolate chips for the raisins, and left out the nuts (child with nut allergy). I initially didn't add the full amount of flour based on other reviews. However, I ended up having to add it because my batter was too wet without the flour. The muffins turned out great! I cooked them a little less than the suggested time, so maybe that's partly why mine weren't dry.
Aug 27, 2011
I agree that these muffins are very dry and I would add, tasteless. I would think that with 4 eggs and the zucchini they would be very moist, but they are so dry they stick in your throat! I added 1/2 cup applesauce because the batter was so dry, but it didn't help. I am considering throwing the muffins out. I make muffins all the time, but this is one recipe I am throwing out!
Jul 11, 2011
Batter seemed a bit too thick, so I added about a cup of applesauce. I also subbed walnuts for pecans and chocolate chips for raisins (not so healthy, I know, but makes it more likely that my 3yo will eat them!). With those changes, the recipe made a full 2 dozen muffins. Baked at 400 for just 15 minutes, they were moist and perfect!
Jul 14, 2010
These muffins have a rich flavor; however, they are not very moist. The recipe actually made 24 muffins, which turned out a little dense. Overall, they are good, and I will make them again.
Jun 12, 2010
I have not even eaten 1 of these yet but the whole house smells terrific. I converted the recipe to make 12 muffins which was fairly easyexcept the eggs which I simply estimated the amount of 2 2/3 eggs. I can hardly wait till they cool down so I can test 1
Jul 26, 2009
This muffins are so good! I used walnuts instead of pecans and dried cranberries instead of the raisins or dates. They came out wonderful,and everyone loved them.