Total Time
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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.

gone golfing March 07, 2011

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!

chefdownunda September 08, 2010

I just finished making 3 batches of these. Delicious. I put them in freezer bags (12 per) and then we have them all winter. I made 2 batches without nuts (for the weird people who don't like nuts...) I also used 1/2 c applesauce for 1/2 the oil, and used about 1 c sugar, but upped the brown sugar a bit. Great way to use some of the abundant zucchini!

teachncook July 19, 2010

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