Orange Zucchini Muffins

Carrot Zucchini Muffins

Jumbo Zucchini Chip Muffins

Pumpkin-Apple Muffins with Streusel Topping

Cinnamon Mini Muffins and Cinnamon Butter

Homemade Corn Muffins with Honey Butter

Corn Muffins with Honey Butter

Orange Muffins with Dates

Pineapple Coconut Pecan Muffins with Raisins

Strawberry Muffins with Cinnamon-Honey Spread

Pumpkin Streusel Muffins with Cream Cheese Filling

Banana Muffins with Mini Chocolate Chips

Banana Muffins with Streussel Topping

Corn Muffins with Blueberries

Cinnamon Apple Muffins with Cinnamon-Honey Butter

Banana Muffins with Miniature Chocolate Chips

Apple Bran Muffins for Two

Isaiah's Pumpkin Muffins with Crumble Topping

Cranberry Sourdough Muffins with Streusel Topping

Home Breads, Rolls & Pastries Bread Recipes Muffins

Zucchini Muffins

Name: Zucchini Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 muffins.
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

Add a Review

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 25 min.

Makes

6 muffins

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

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

Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside.
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.
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.