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    You are in: Home / Recipes / Jacqueline's Zucchini Muffins Recipe
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    Jacqueline's Zucchini Muffins

    Jacqueline's Zucchini Muffins. Photo by Boomette

    1/3 Photos of Jacqueline's Zucchini Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Galley Wench's Note:

    These are incredible! So moist and tasty! Great way to use up some of zucchinis from your garden. Recipe is from Jacqueline's Markeplace and Cafe in Scottsdale. I've found that they are better if the batter is allowed to sit for 15 to 20 minutes before baking. This allows the zucchini to release the water. I love cinnamon, however if preferred you can reduce the amount of cinnamon. Muffins freeze well.

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    Ingredients:

    Yield:

    giant m ...

    Units: US | Metric

    Directions:

    1. 1
      Cream together oil and sugar.
    2. 2
      Slowly beat in vanilla and eggs.
    3. 3
      In a speparate bowl, sift together the dry ingredients.
    4. 4
      Add to the oil-sugar mixture, stirring to combine.
    5. 5
      Add zucchini (or carrots) and walnuts.
    6. 6
      Pour into greased oversixzed muffin tins. Bake in preheated oven at 350 degrees for 25 to 30 minutes.

    Ratings & Reviews:

    • on September 19, 2006

      45

      This is a densely textured, hearty muffin. I got 2 dozen regular sized muffins from this recipe. Since mine were smaller, 20 min. of cook time was sufficient. Make sure you heed Galley Wench's advice to let the batter sit after mixing. It does make a difference. My only problem with this recipe is that the amount of cinnamon was way too much for my family. I will halve it next time. Also, I used egg and sugar substitutes with no ill effect. Raisins might be a nice substitution for some or all of the nuts. I loved that I had muffins for the family and the freezer. Thanks for a good recipe, Galley Wench.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2010

      55

      Incredible alright! Happy that I had a large zucchini begging to be used. Made as posted and I agree these are incredibly moist and delicious, so much so your recipe is now right along side our favourite tried and true. Did cut the cinnamon to 3 teaspoons just in case - but suspect we would have loved them just as much with the extra teaspoon. Did as suggested and let the batter sit for 20 minutes. These are so perfect as is I do not want to play with the recipe which is one we enjoyed, one I would serve to family and friends and know the plate would empty at coffee hour! ( While I do not intend to change a thing to serve family and friends - plans are to do a small amount up subbing some ingredients such as the sugar and baking them in a mini muffin pan so dh can enjoy a taste too!)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2010

      55

      This is the very BEST I have ever had!! I perfer these to bread. They freeze wonderfully! I add a crumble topping sometimes. #142738.
      I top the muffin before I bake. Sooooooo Good!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Jacqueline's Zucchini Muffins

    Serving Size: 1 (2280 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 427.9
     
    Calories from Fat 181
    42%
    Total Fat 20.1 g
    31%
    Saturated Fat 2.6 g
    13%
    Cholesterol 31.0 mg
    10%
    Sodium 319.8 mg
    13%
    Total Carbohydrate 58.1 g
    19%
    Dietary Fiber 2.0 g
    8%
    Sugars 34.4 g
    137%
    Protein 5.6 g
    11%

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