Zucchini Nut Muffins

Submitted by clw721

"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."

 

• Ready In: 35mins
• Ingredients: 11
• Yields: 24 muffins

ingredients

• 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
• 1⁄4 teaspoon baking powder
• 3 teaspoons cinnamon
• 1 teaspoon salt
• 1⁄2 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!

 

[teachncook]

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!

 

[Lydia L.]

I followed the recipe with a few changes. I replaced 1/2 c. of the oil with 1/2 c. applesauce. I added 2 tsp. of vanilla, orange zest (aprox. 1/2 tsp.), 1 c. dried cranberries, and used 1. c. chopped walnuts versus the suggested 1/2 c. I also used pumpkin pie spice instead of cinnamon, because it's what I had on hand; same amount 3 tsp. They turned out delicious and moist.

 

[delyanbaggins]

These were great! I made these with carrots instead of zucchini because I didn't have enough on hand, and put pecans in half of the batch. I also replaced half of the oil with crushed pineapple. 1 cup of sugar is plenty, and my family liked them. Thanks for the recipe!