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Walnut Zucchini Muffins

Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    1 dozen


  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup 2% milk
  • 1/2 cup butter, melted
  • 1 cup shredded zucchini
  • 1 cup chopped walnuts
  • 1/2 cup raisins


  • Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins.
  • Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
    Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts
1 muffin: 281 calories, 15g fat (6g saturated fat), 53mg cholesterol, 250mg sodium, 33g carbohydrate (17g sugars, 2g fiber), 6g protein.

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Average Rating:
  • choc52
    Dec 21, 2020

    I thought these muffins were delicious! Went exactly by the recipe. They were moist and it seemed just the right amount of cinnamon and I love cinnamon. Appreciate the low amount of sugar called for and will try even less next time - so many baking recipes call for about 2 cups sugar it's ridiculous. Thank you so much for sharing. These will disappear super fast!

  • Jenny
    May 5, 2020

    I really wanted to like this low sugar recipe, but thought these were a bit dry and needed more flavor!

  • oreo95
    Oct 11, 2019

    Made recipe exact, definitely needs more spices. Next time will up the cinnamon and maybe add some nutmeg

  • Grammy Debbie
    Aug 27, 2019

    One of my favorite zucchini recipes. I sprinkle the tops with coarse sugar. They freeze really well.

  • DeliciouslyResourceful_Gina
    Aug 10, 2019

    Good base recipe, but not enough flavor for our tastes. If I make it again I'll probably double the cinnamon, add vanilla and maybe nutmeg too.

  • sharlyn96
    Sep 11, 2017

    I so agree with andreasmon2u. If you don't baked the muffins as listed in the recipe, PLEASE DO NOT WRITE A REVIEW. I have not tried these muffins but I love anything zucchini so as soon as the weather permits (Hurricane Irma), I will be going to the grocery store to purchase my ingredients so that I can try these muffins.

  • andreasmom2u
    Sep 10, 2017

    Delowenstein, you're WAY off base. You changed this recipe so substantially that what you baked in no way resembled the recipe as written. You have no right to critique it, because YOU NEVER EVEN TRIED THIS RECIPE!

  • Angel
    Jan 14, 2017

    Muffins are tasty. Thanks for sharing the recipe.

  • bfsanborn
    Aug 21, 2016

    Tasty muffins but a little dry. I agree with another comment that there are other recipes my family prefer over this one.

  • knollbrookcook
    Aug 17, 2016

    These turned out good. Our family didn't care for them as much as a couple other recipes I use for zucchini muffins.