Zucchini Muffins Recipe

Name: Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Walnuts, Chopped; 1 whole Lemon, Zest Only; 1 whole Small Orange, Zest Only; 1/2 cups Crystallized Ginger; 1 stick Unsalted Butter; 3/4 cups Sugar; 3/4 cups Brown Sugar (lightly Packed); 3 whole Large Eggs; 2 teaspoons Pure Vanilla Extract; 3 cups Zucchini, Grated (about 3 Medium); 3 cups Unbleached All-purpose Flour; 1/4 cups Ground Flax Seed; 1-1/2 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1 teaspoon Kosher Salt; 1 teaspoon Ground Cinnamon; 1 Tablespoon Ground Allspice; 1/2 Tablespoons Curry Powder

Servings: persons

1-1/2 cup Walnuts, Chopped
1 whole Lemon, Zest Only
1 whole Small Orange, Zest Only
1/2 cups Crystallized Ginger
1 stick Unsalted Butter
3/4 cups Sugar
3/4 cups Brown Sugar (lightly Packed)
3 whole Large Eggs
2 teaspoons Pure Vanilla Extract
3 cups Zucchini, Grated (about 3 Medium)
3 cups Unbleached All-purpose Flour
1/4 cups Ground Flax Seed
1-1/2 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1 teaspoon Kosher Salt
1 teaspoon Ground Cinnamon
1 Tablespoon Ground Allspice
1/2 Tablespoons Curry Powder

1
Preheat your oven to 350u00b0F. Line your muffin tin with liners or parchment paper squares
2
In a small bowl combine the walnuts, citrus zest, and diced ginger. Separate approximately 1/4 cup and set aside.
3
In a mixer, cream the butter and sugars. Add the eggs one at a time, scraping down the sides of the bowl as you go. Add the vanilla extract and slowly add the grated zucchini.
4
Separately combine the flour, flax seed, baking soda, baking powder, and spices. Slowly add these to the wet ingredients on a low speed. Remove the bowl from your mixer and stir in the walnut-ginger mixture.
5
Fill your muffin tins. The mix will look wet, but it is supposed to. Sprinkle the reserved walnut-ginger mixture on top. Bake for about 45 minutes and as soon as your fingers (or tongs) can handle it, pull the muffins from the tin to finish cooling. This will keep them from getting that slick skin common in quick breads.

1267

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1-1/2 cup Walnuts, Chopped, 1 whole Lemon, Zest Only, 1 whole Small Orange, Zest Only, 1/2 cups Crystallized Ginger, 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.

Zucchini Muffins

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