Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Zucchini Nut Muffins Recipe
    Lost? Site Map

    Zucchini Nut Muffins

    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    15 mins

    18 mins

    Swan Valley Tammi's Note:

    A breakfast muffin that's not too sweet.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    dozen m ...

    Units: US | Metric

    Directions:

    1. 1
      Combine first 7 ingredients in a large bowl. Make a well in center.
    2. 2
      Mix remaining 7 ingredients in a separate bowl and then pour into well. Stir until just moistened.
    3. 3
      Fill 12 greased muffin cups 3/4 full and bake at 400°F for 18 minutes or until a wooden pick inserted in center comes out clean.
    4. 4
      Let stand in pan for 5 minutes before removing to wire rack to cool.

    Ratings & Reviews:

    • on July 02, 2009

      55

      I really liked this recipe because it wasn't overly sweet. They were easy to make, too. I threw in a handful of raisins with the nuts. Will definitely make this recipe again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 25, 2009

      55

      Great taste and texture in a really easy muffin. The recipe was easy-to-follow and I made it exactly with the exception of the ginger and the addition of about a third of a cup of chocolate chips which I add to practically all muffins. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2007

      55

      Very nice recipe. Made these for my 4 yr old daughter and myself for mornings when we dont have time to wait for a toasted bagel. Used all organic ingredients but subbed a few things just to make them a bit healthier for her. Used white whole wheat flour, and subbed turbinado sugar for the granulated, and did add 2tsp of organic unsweetened cocoa as another reviewer had done on half the batch. They all came out very nicely; great texture...not so fluffy that they fell apart, but not too dense that they were heavy after eating. I liked the sweetness level; it was there, but not too much. A good breakfast muffin or anytime muffin actually. Recipe was easy to follow as well. Thanks for sharing.

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

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Zucchini Nut Muffins

    Serving Size: 1 (791 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2502.1
     
    Calories from Fat 1115
    44%
    Total Fat 123.9 g
    190%
    Saturated Fat 17.5 g
    87%
    Cholesterol 228.5 mg
    76%
    Sodium 2666.0 mg
    111%
    Total Carbohydrate 312.4 g
    104%
    Dietary Fiber 14.3 g
    57%
    Sugars 105.4 g
    421%
    Protein 42.7 g
    85%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites