Zucchini Nut Muffins

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.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Yield: 24 muffins

• 3 eggs
• 1 cup oil
• 1 2⁄3; cups sugar
• 1⁄3; cup brown sugar
• 2 cups zucchini , grated
• 3 cups flour , sifted
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 3 teaspoons cinnamon
• 1 teaspoon salt
• ½ cup walnuts , chopped

Directions:

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

Reviews

[gone golfing]

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.

[chefdownunda]

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!

[Littleolmee]

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!