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Zucchini Muffins

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. —Peg Gausz, Watchung, New Jersey
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    6 muffins


  • 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


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

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Average Rating:
  • lisabessac
    Oct 8, 2020

    Easy recipe. Muffins turn out very moist.

  • KIM
    Aug 24, 2020

    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.

  • Sunshinebakerpa
    Jul 21, 2020

    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.

  • sandy
    May 13, 2020

    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!

  • ebramkamp
    Aug 31, 2019

    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.

  • lettuceleaf
    Aug 17, 2019

    Great texture and flavor, packed with walnuts and raisins. A keeper!

  • dcscake_OH
    Oct 23, 2018

    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.

  • ccc9331
    Jul 30, 2018

    Really good recipe. I am not a fan of walnuts or raisins in muffins. Instead I added 1 tsp of vanilla and substituted 1

  • mia
    Apr 20, 2018

    these are so good, but i added apple sauce to the mix to make batter more moist, it's a keeper!

  • Elaine
    Apr 3, 2018

    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.