zucchini nut muffins

★★★★★ 2 Reviews
Passion4Cooking avatar
By Amanda Hyatt
from Topeka, KS

Even as a child, I loved these muffins. Very moist and they have a great flavor.

Blue Ribbon Recipe

Tender and full of flavor, we really enjoyed these zucchini nut muffins. The perfect way to use extra zucchini. We love all the spices in these zucchini muffins. They make the kitchen smell amazing while the muffins are baking and add flavor. Once baked, they're sweet and spicy with a little crunch from the nuts. For us, it made 12 muffins with no extra batter.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves 12
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For zucchini nut muffins

  • 1 md
    zucchini or 2 small ones
  • 2 lg
    eggs
  • 1/2 c
    vegetable oil
  • 1 tsp
    pure vanilla extract
  • 1 1/4 c
    sugar
  • 2 c
    all-purpose flour
  • 1 1/2 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 1/4 tsp
    ground cloves
  • 1/2 tsp
    salt
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1 c
    chopped walnuts or pecans

How To Make zucchini nut muffins

  • Removing excess water from shredded zucchini.
    1
    Shred unpeeled zucchini to measure 2 cups. Spread on paper towel to drain for 10 mins. Lightly blot the top of them.
  • Oven set to preheat.
    2
    Preheat oven to 375 degrees.
  • Whisking eggs, oil, vanilla, and sugar.
    3
    Beat together eggs, oil, vanilla, and sugar until light.
  • Flour, cinnamon, nutmeg, cloves, salt, baking soda, and baking powder in a bowl.
    4
    Mix flour with cinnamon, nutmeg, cloves, salt, baking soda, and baking powder.
  • Wet ingredients, dry ingredients, and zucchini combined.
    5
    Blend zucchini into egg mixture alternately with the flour mixture. Do not over blend.
  • Folding in nuts.
    6
    Fold in nuts.
  • Batter spooned into muffin tins.
    7
    Spoon into lightly greased muffin cups.
  • Zucchini Nut Muffins baking in the oven.
    8
    Bake for 20 mins or until the muffins are done. You can store the extra muffin batter, tightly covered, in the refrigerator for up to one week.
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