Total Time
40mins
Prep 10 mins
Cook 30 mins

Great way to use up some of your garden zucchini. This recipe makes a lot of muffins. Adapted from Bon Appetit (September, 1982).

Ingredients Nutrition

Directions

  1. Preheat oven to 350-degrees F.
  2. Grease muffin tins or use paper liners.
  3. Sift dry ingredients (flour- cinnamon).
  4. Combine sugar and eggs in large mixing bowl and beat at medium speed for 2 minutes.
  5. Gradually add oil, beating for 2-3 minutes.
  6. Add zucchini and vanilla.
  7. Blend well.
  8. Stir in walnuts and raisins, if using.
  9. Fold in sifted dry ingredients and stir until batter is moistened.
  10. Be careful not to overmix.
  11. Spoon batter into muffin tins, filling 2/3 full.
  12. Bake for 20-30 minutes or until muffins are browned.
  13. Let stand for 10 minutes before turning muffins onto cooling racks to finish cooling.

Reviews

(5)
Most Helpful

These are so incredible and sooooo addictive. They are the perfect amount of sweet without going overboard. Very moist, too!! I sprinkled a touch of brown sugar on top of each one before baking and it gave the top a sweet crunch.

sharon.drake January 18, 2011

Lightened up this recipe with egg beaters and applesauce instead of oil. Super yummy! A little on the sweet side, will probably lower sugar amount next time. Read reviews ahead of time so I added a little extra cinnamon.

Hlester September 06, 2010

Nice and light. As previously reviewed, I left out the raisins. I also think it could use a little more cinnamon.

talldoc July 23, 2005

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