Ingredients
- 3 cups Zucchini Fresh, grated
- ⅔ cup Butter Melted; or oil
- 1⅓ cup Sugar
- 2 Eggs Beaten
- 2 teaspoons Vanilla Extract
- 2 teaspoons Baking Soda
- 1 pinch Salt
- 3 cups All-Purpose Flour
- 2 teaspoons Cinnamon
- ½ teaspoon Nutmeg
- 1 cup Walnuts Optional
- 1 cup Raisins Optional; or dried cranberries
Equipment
- Oven
- Muffin Pan
- Large Bowl
- Medium Bowl
Instructions
- Preheat the oven to 350°F. In a large bowl, combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
- In a medium bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins, or cranberries if using.
- Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.
- Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 minutes. Test with a long toothpick to make sure the center of the muffins are done.
- Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Nutrition
Nutrition Facts
Zucchini Muffins
Amount per Serving
Calories
409
Calories from Fat 162
% Daily Value*
Fat
18
g
28
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
4
g
Cholesterol
54
mg
18
%
Sodium
293
mg
13
%
Potassium
273
mg
8
%
Carbohydrates
58
g
19
%
Fiber
3
g
13
%
Sugar
23
g
26
%
Protein
6
g
12
%
Vitamin A
420
IU
8
%
Vitamin C
6
mg
7
%
Calcium
34
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Walnuts, All-Purpose Flour, AP Flour, Baking Soda, Dried Cranberries, Sugar, Butter, Vanilla Extract, Zucchini, Flour, Eggs, Ground Cinnamon, Cinnamon, Ground Nutmeg, Muffins, Egg, Vanilla, Zucchini Muffins, Raisins, Muffin, Vegetarian, Nutmeg
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