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Super Duper Zucchini Muffins

Super Duper Zucchini Muffins

"These muffins are nutritious, low in fat, and most important of all, taste delicious!"
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30 m servings 295 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 82
  1. 103 Ratings

Most helpful positive review

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 nut...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 nut...

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 zucchin...

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

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 re...

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 th...

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 mi...

These were very tasty! Light, fluffy, and moist. I will definitely make these again!

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

Super yummy! I took the advice of pervious posters and doubled the milk and cinnamon, and added a little extra nutmeg. I also used a little more walnuts than called for, and added a handful of r...

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