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

    Zucchini Nut Muffins. Photo by GaylaJ

    1/5 Photos of Zucchini Nut Muffins

    more photos

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    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

      55

      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.

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

      55

      Really great flavor! Took someone's suggestion of sprinkling the tops with cinnamon sugar. Great idea - mmmmm! I wanted to make some mini loaves too. Found this recipe to be the perfect amount for 12 regular sized muffins and 3 mini loaves (the loaves took longer to bake, of course). Thanks so much!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 19, 2008

      55

      Like others, I made modifications and my family enjoyed the muffins. I used 1/2 oil and 1/2 applesauce and I cut back on the cinnamon because 3 tsp seemed like a lot (it isn't). Next time I'll use all the cinnamon. I also topped the muffins with a cinnamon sugar mixture. Very tasty and moist muffins.

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

    Read All Reviews (81)

    Advertisement

    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%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites