Super Duper Zucchini Muffins Recipe - Allrecipes.com
Super Duper Zucchini Muffins Recipe
  • READY IN 30 mins

Super Duper Zucchini Muffins

Recipe by  

"These muffins are nutritious, low in fat, and most important of all, taste delicious!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
  2. In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
  3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2007

We made this recipe a bit healthier...a delicious breakfast treat! I used freshly ground whole wheat instead of white flour, cut the sugar down to 1/2 cup, used 2 teaspoons of cinnamon (kept nutmeg at 1 tsp), upped the salt to 1 tsp (but used yummy sea salt), used cold butter in place of shortening, used 1/2 cup plain yogurt as we didn't have sour milk on hand, used 2 cups zucchini, and a whole cup of the walnuts. I could not even stir the batter, it was so thick, and so added a splash of milk -- worked like a charm. These muffins were not light and fluffy as others attested to, no doubt because of the whole wheat, butter, and extra nuts. They were hearty, tasty, and very satisfying. We will make these often!

 
Most Helpful Critical Review
Sep 08, 2009

I followed the advice about reducing the sugar and adding half whole wheat flour... I was the only one in the house who would eat them.

 
Aug 08, 2005

With just a few changes/additions, these are my family's favorite breakfast on the go! I substitute 1 C whole wheat flour and 1/2 shredded apple and one shredded carrot for 1/2 C of the zucchini. I also heap the t of cinnamon and have switched to pumkin pie spice (as I was out of nutmeg). It adds a little zing and they are super moist! IQF them on a cookie sheet for about 10 minutes after they are completely cooled and then throw them in a Ziploc for easy storage. When someone wants one, zap it at 50% power for 30 sec and full power for 15. It's just like they were straight out of the oven! Thanks for this one!

 
Jul 10, 2003

Wow! These are the best muffins I have ever had. The texture and flavour are perfect.

 
Jul 14, 2003

Unbelievable!!! Moist and delicious...I followed the recipe exactly. I had quit making muffins because no matter what I did, they always came out a very dissappointing, but not so with this recipe, it's fabulous...give it a try.

 
Dec 09, 2008

I hate rating recipies if I've altered the ingredients, because then I'm not rating the one listed but the one I created. But I feel, for this recipe, my changes didn't alter the end product that much, and if anything, the original recipe may even be better. Instead of all white flour, I use 1 1/4 white, 1/2 cup of whole wheat, 1/2 c flaxseed meal and 1/2 c wheat germ. I left the sugars the same and used 2 heaping tsp. of cinnamon and 1 heaping tsp. of nutmeg. I used probably more like 1 2/3 cup of shredded zucchini, which I squeezed out first. The same amount of milk and salt and real butter rather than shortening (I don't do fake foods). These muffins were OUT OF THIS WORLD. I'd never had zucchini muffins before, so I was surprised at the nice sweet taste these had. I will make these again and again.

 
Jul 23, 2008

EXCELLENT! These are really tasty. We just finished making them and my family is WOWED! We did some of the adjustments from previous reviews and they turned out perfect. We added 1/8 cup more milk, used 2 tsp pumpkin pie spice, and 1/2 cup white sugar and 1/2 cup brown. Instead of so much baking powder we used 1 1/2 tsp powder and 1 1/2 soda. To lessen the "baking powder" taste. The are moist, light and full of flavor! This recipe is a keeper!

 
May 23, 2003

Absolutely delicious! I used half white, half whole wheat flour, and these muffins were wonderful. Thank you for posting this recipe!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 41.1 g
  • 13%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 245 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

Zucchini Yogurt Multigrain Muffins

These healthy muffins are packed with carrots, zucchini, nuts, and raisins.

Savory Zucchini Chard Muffins

These Savory Zucchini and Chard Muffins are just right for brunch or lunch.

Apple Strudel Muffins

See how to make apple muffins with a crumbly cinnamon topping.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States