Zucchini Muffins

Name: Zucchini Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 muffins
Ingredients: 3/4 cup all-purpose flour; 1/2 cup sugar; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1 large egg, room temperature; 1/4 cup canola oil; 1 cup finely shredded unpeeled zucchini; 1/2 cup chopped walnuts; 1/4 cup dried currants or chopped raisins

Total Time Prep: 20 min. Bake: 25 min.

Yield 6 muffins

Test Kitchen Approved

These light, fluffy zucchini muffins are packed with shredded zucchini, chopped walnuts, dried currants and warm cinnamon spice. When life (or a friend, a coworker or a neighbor) gives you piles of zucchini, make zucchini muffins!

Ingredients

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Directions

Preheat oven to 350°. Coat 6 muffin cups with cooking spray or use paper liners; set aside.
In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants.
Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 muffin: 318 calories, 16g fat (1g saturated fat), 35mg cholesterol, 180mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 6g protein.

These yummy currant, walnut and zucchini muffins are an excellent and tasty way to use up surplus zucchini from your garden. —Peg Gausz, Watchung, New Jersey

Recipe Creator