Zucchini Muffins Recipe

Name: Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs, preferably omega-3 eggs, beaten; 1/3 cup packed light brown sugar; 2 teaspoons pure vanilla extract; 3 cups grated fresh zucchini; 2/3 cup canola oil, preferably expeller-pressed, plus more for greasing the muffin tins; 2 teaspoons baking soda; 1/2 teaspoon salt; 3 cups unbleached all-purpose flour; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup chopped pecans; 1 cup golden raisins

Servings: persons

2 large eggs, preferably omega-3 eggs, beaten
1/3 cup packed light brown sugar
2 teaspoons pure vanilla extract
3 cups grated fresh zucchini
2/3 cup canola oil, preferably expeller-pressed, plus more for greasing the muffin tins
2 teaspoons baking soda
1/2 teaspoon salt
3 cups unbleached all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1 cup golden raisins

1
1. Preheat oven to 350u00b0F.
2
2. In a large bowl, whisk together the eggs, brown sugar, and vanilla. Stir in the grated zucchini, canola oil, baking soda, and salt.
3
3. In a separate bowl, whisk the flour with the cinnamon and nutmeg. Add the dry ingredients to the zucchini mix and stir well. Finally, stir in the pecans and raisins.
4
4. Grease a 12-cup muffin tin with canola oil. Spoon the batter into the cups to fill them about 3/4 of the way. Bake for 25 to 30 minutes or until a toothpick or small knife inserted in a muffin comes out clean. (Alternatively, spoon the batter into a 8 x 5 x 3-inch loaf pan. Bake for 50 to 55 minutes or until the top of the loaf cracks and a toothpick or small knife inserted in the center of the loaf comes out clean.)
5
5. Transfer the pan to a wire rack to cool for about 20 minutes. Then run a small paring knife around each muffin and remove them from the muffin tin.

1055

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large eggs, preferably omega-3 eggs, beaten, 1/3 cup packed light brown sugar, 2 teaspoons pure vanilla extract, 3 cups grated fresh zucchini, and more.

Yes, Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions