Zucchini Muffins

These Superb Zucchini Muffins are not only delicious but they are also good for you. Don’t fret the Zucchini part. You can’t really taste it

zucchini muffins

My wife once asked me to make her some Zucchini Muffins. Yes, you heard that right. Why? Not sure. Maybe because they are healthier? In any case, happy wife, happy life. So I made these for her.

muffin batter in tin

I’ve posted on this blog before that I am not a big fan of Zucchini. I wish I knew why I didn’t care for Zucchini so I can begin to enjoy them. I mean they don’t have that much flavor.

muffins fresh out of the oven

Anyways, I had to try one of these Zucchini muffins and they turned out much tastier than I thought they would. My Dad would be so proud if he knew I tasted Zucchini.

zucchini muffins

Don’t you hate it when raisins get stuck together in a big clump? To unstick the raisins, wet your hands with a little water then work the raisins apart.

zucchini muffins
peanut icon

Nut Allergy Warning

This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.

zucchini muffins

You will need the following ingredients to make this Zucchini Muffin recipe (see recipe card for quantities): All Purpose Flour, Baking Soda, Salt, Ground Cinnamon, Eggs, White Sugar, Zucchini, Vanilla Extract, Baking Powder, Vegetable Oil, Raisins and Walnuts.

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, sift the flour, baking soda, salt, baking powder and cinnamon. Set aside.
  3. In a large mixing bowl, combine eggs, oil, sugar, zucchini, and vanilla extract. Whisk until well mixed.
  4. Add the flour mixture to the wet mixture and mix until smooth.
  5. Fold in the raisins and optionally the chopped nuts and mix. Spoon the batter into greased muffin cups.
  6. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the muffins cool in the pan for 15 minutes before removing them to a wire cooling rack.

Printable Recipe Card

zucchini muffins

Zucchini Muffins

These Superb Zucchini Muffins are not only delicious but they are also good for you. Don't fret the Zucchini part. You can't really taste it
5 from 4 votes
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course Muffins
Cuisine American
Servings 12
Calories 453 kcal

Equipment

  • Muffin Pan
  • Bowl for Mixing

Ingredients
 

  • 2 Cups All Purpose Flour
  • 2 Tsp Baking Soda
  • 1 Tsp Salt
  • ¼ Tsp Baking Powder
  • 3 Tsp Ground Cinnamon
  • 3 Eggs
  • 1 Cup Vegetable Oil
  • 1 ½ Cups White Sugar
  • 2 Cups Zucchini, shredded
  • 2 Tsp Vanilla Extract
  • 1 Cup Raisins
  • 1 Cup Walnuts, chopped

Instructions
 

  • Preheat the oven to 350°F.
  • In a mixing bowl, sift the flour, baking soda, salt, baking powder and cinnamon. Set aside.
  • In a large mixing bowl, combine eggs, oil, sugar, zucchini, and vanilla extract. Whisk until well mixed.
  • Add the flour mixture to the wet mixture and mix until smooth.
  • Fold in the raisins and optionally the chopped nuts and mix. Spoon the batter into greased muffin cups.
  • Bake for 35 minutes or until toothpick inserted in center comes out clean.
  • Let the muffins cool in the pan for 15 minutes before removing to a wire cooling rack.

Notes

→ This recipe may contain wheat/gluten, milk, eggs, peanuts, tree nuts, fish, shellfish, and soy. Please take the necessary precautions.

Nutrition

Calories: 453kcalCarbohydrates: 53gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 40mgSodium: 425mgPotassium: 249mgFiber: 2gSugar: 25gVitamin A: 100IUVitamin C: 4.5mgCalcium: 42mgIron: 1.9mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

Similar Recipes

One Comment

  1. Sharon says:

    Made these zucchini muffins as I had loads of zucchini. These were so easy to make and did not take much time. The only ingredient I left out was the nuts as I have a son who has a nut allergy. But I must say I added double raisins as these are a favourite in my family. They freeze very well and are good for breakfast.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating:




Before a comment appears it needs to be approved by the site owner. Read our Comment Policy to see how your comment data is processed. Your email address will NOT be published.