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    You are in: Home / Recipes / Zucchini Nut Muffins Recipe
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    Zucchini Nut Muffins

    Zucchini Nut Muffins. Photo by GaylaJ

    2 Photos of Zucchini Nut Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    clw721's Note:

    This is my favorite muffin recipe. They come out so moist and delicious. My garden was over-run with zucchini so I made these muffins, froze them and had them through out the year. They freeze very well.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Beat the eggs until they are light and foamy.
    2. 2
      Add the sugar, oil and zucchini.
    3. 3
      Blend well with a spoon.
    4. 4
      Mix the dry ingredients and add to the egg mixture; blend well.
    5. 5
      Add the nuts, and spoon into greased muffin tins.
    6. 6
      Bake at 325°F for 20 minutes.

    Ratings & Reviews:

    • on March 07, 2011

      These were amazing!! Only thing I would suggest is that you let them cool completely before storing. Mine were still a little warm and this produced an entirely different texture from the ones that were eaten straight from the pan.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2010

      Another happy Zucchini Nut Muffins maker here! I used the 1/2 cup applesauce/1/2 up canola oil trick. Also, I didn't have a flour sifter, so I just used plain flour unsifted -- it seemed to work, although I don't know if it would be better or worse than with sifted flour. I found that this recipe makes A LOT! And these things are filling, too. I usually binge eat batches of cookies/muffins within 3 days, but this recipe kept me going for a good week. I am a young guy and eating 3 of these for breakfast basically kept me going for the whole first half of the day. So expect a very hearty and satisfying muffin.. Thank you for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2010

      These muffins are so yummy even my picky-eater husband loves them. I did make a few changes, however--used 1/2 c oil and substituted applesauce for the other 1/2 c., doubled the walnuts to 1 full cup (which I still think is not enough), used 2 c white flour and 1 c wheat flour, and to adjust for our high altitude (6,000') I reduced the white sugar to 1 1/3 cups and reduced the baking soda to about 2/3 tsp (and left the baking powder as is.) Next time I might add more than the 2 cups shredded zucchini though...it just seemed to disappear in the batter. They came out perfect--the texture was moist yet fully baked (not gummy or sticky) and the flavors were very balanced (zucchini, cinnamon, walnuts.) Will definitely make these again before the zucchini runs out!

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

    Read All Reviews (72)

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    Nutritional Facts for Zucchini Nut Muffins

    Serving Size: 1 (1475 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 230.0
     
    Calories from Fat 103
    44%
    Total Fat 11.4 g
    17%
    Saturated Fat 1.5 g
    7%
    Cholesterol 23.2 mg
    7%
    Sodium 164.2 mg
    6%
    Total Carbohydrate 29.7 g
    9%
    Dietary Fiber 0.8 g
    3%
    Sugars 17.2 g
    68%
    Protein 2.9 g
    5%

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