Zucchini nut muffins

Amanda Hyatt


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


★★★★★ 1 vote

15 Min
20 Min


  • 1 medium
    zucchini or 2 small ones
  • 2 large
  • 1/2 c
    vegetable oil
  • 1 tsp
    pure vanilla extract
  • 1 1/4 c
  • 2 c
    all purpose flour
  • 1 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
    ground cloves
  • 1/2 tsp
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1 c
    chopped walnuts or pecans

How to Make Zucchini nut muffins


  1. Shred unpeeled zucchini to measure 2 cups. spread on paper toweling to drain for 10 mins. Lightly blot top of them.
  2. Preheat oven to 375 degrees

    Beat together eggs, oil, vanilla and sugar until light. Mix flour with cinnamon, nutmeg, cloves, salt, baking soda and baking powder.
  3. Blend Zucchini into egg mixture alternately with the flour mixture. Do not over blend. Fold in nuts. Spoon into lightly greased muffin cups.
  4. Bake for 20 mins or until muffins test done. You can store the extra muffin batter, tightly covered, in refrigerator up to one week.

Printable Recipe Card

About Zucchini nut muffins

Course/Dish: Muffins
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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