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.
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
Reviews
Easy recipe. Muffins turn out very moist.
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.
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.
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!
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.
Great texture and flavor, packed with walnuts and raisins. A keeper!
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.
Really good recipe. I am not a fan of walnuts or raisins in muffins. Instead I added 1 tsp of vanilla and substituted 1
these are so good, but i added apple sauce to the mix to make batter more moist, it's a keeper!
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.