My Zucchini Nut Muffins

Be the first to review
READY IN: 30mins
Recipe by Karen Anne Newton RN

These muffins are moist, and absolutely addictive! You cannot taste the zucchini.

Ingredients Nutrition


  1. Place paper baking cup in each of 24 regular-size muffin cups, or grease muffin tin.
  2. In a small mixing bowl, mix the dry ingredients.
  3. In a larger bowl, mix the oil, eggs, vanilla, and zucchini with a large spoon.
  4. Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.
  5. Divide batter evenly among cups.
  6. Bake at 400 degrees until the tops spring back when pressed gently in the center, about 13-15 minutes. Do not over-bake.
  7. Cool in the pan on a wire cake rim for 10 minutes before removing from cups.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a