Zucchini-Nut Muffins Recipe

Name: Zucchini-Nut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 medium zucchini or 2 small ones; 2 eggs; 1/2 c. vegetable oil; 1 tsp. vanilla extract; 1 1/4 c. sugar; 2 c. all-purpose flour; 1 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. cloves; 1/2 tsp. salt; 1/2 tsp. each: baking soda and baking powder; 1 c. chopped walnuts or pecans

Servings: persons

1 medium zucchini or 2 small ones
2 eggs
1/2 c. vegetable oil
1 tsp. vanilla extract
1 1/4 c. sugar
2 c. all-purpose flour
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. salt
1/2 tsp. each: baking soda and baking powder
1 c. chopped walnuts or pecans

1
Shred unpeeled zucchini to measure 2 cups.
2
Spread on paper toweling to drain for 10 minutes.
3
Lightly blot top.
4
Beat together eggs, oil, vanilla and sugar until light.
5
Mix flour with cinnamon, nutmeg, cloves, salt, baking soda and baking powder. Blend zucchini into egg mixture alternately with flour mixture. Do not overblend.
6
Fold in nuts.
7
Spoon into lightly greased muffin cups.
8
Bake at 375u00b0 for 20 minutes or until muffins test done.
9
Store extra muffin batter, tightly covered, in refrigerator up to 1 week.
10
Good served with egg entrees or fruit salad.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 medium zucchini or 2 small ones, 2 eggs, 1/2 c. vegetable oil, 1 tsp. vanilla extract, and more.

Yes, Zucchini-Nut 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-Nut Muffins

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