nutritional information

Per Serving:

  • Calories: 210
  • Protein: 3 g
  • Total Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 29 g
  • Cholesterol: 25 mg
  • Sodium: 220 mg

Zucchini Muffins

Serves 24

Zucchini muffins are a time-honored way to use up an abundance of zucchini.
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • ½ tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 cup chopped walnuts, optional
  1. Preheat oven to 350F. Lightly grease three 8-cup muffin tins.
  2. Using hand or stand mixer, beat oil, sugar and eggs on medium-high speed for 2 to 3 minutes. Add zucchini, flour, baking powder, baking soda and salt. Reduce speed and mix until just combined. Fold in nuts, if using. Fill prepared muffin cups about three-quarters full with batter.
  3. Bake 20 to 25 minutes, or until centers are firm. Remove from oven, cool slightly out of pans and eat or store.
October 2002

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comments

This is a great recipe for using up some of that summer zucchini. I used olive oil as the vegetable oil, and I used very liberal amounts of zucchini (packed it into the cup well and let it pile up on top of the cup). I also used the recipe to make 2 loaves of zucchini bread because I didn't want to spend the time on a bunch of muffins. I baked the 2 loaves for about 45 mins. total, but checked frequently after about half an hour to see whether the loaves were ready. The bread came out very, very moist - good recipe!

Annalisa - 2013-05-27 18:33:02

super delicious! i substituted agave nectar for the sugar which gives it just the right amount of sweetness. use 2/3c. for every 1c. sugar.

jacki - 2010-06-14 19:26:26