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Zucchini Muffins

Zucchini muffins are a time-honored way to use up an abundance of zucchini.

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Zucchini muffins are a time-honored way to use up an abundance of zucchini.

Servings
24

Ingredients

  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 cup chopped walnuts, optional

Preparation

Preheat oven to 350F. Lightly grease three 8-cup muffin tins.

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.

Bake 20 to 25 minutes, or until centers are firm. Remove from oven, cool slightly out of pans and eat or store.

Nutrition Information

  • Calories 210
  • Carbohydrate Content 29 g
  • Cholesterol Content 25 mg
  • Fat Content 10 g
  • Fiber Content 0 g
  • Protein Content 3 g
  • Saturated Fat Content 1 g
  • Sodium Content 220 mg
  • Sugar Content 0 g