Zucchini Muffins

Zucchini Muffins

When we first started gardening, our garden overflowed with large zucchini. We would have so much shredded zucchini that we had to store a lot of it in the deep freezer. Instead of just cooking zucchini bread, we would occasionally make these muffins for breakfast.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 593kcal


  • 3 cups zucchini grated
  • 2/3 cup unsalted butter melted
  • 1 1/3 cup sugar
  • 2 egg beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts optional
  • 1 cup raisins optional, or dried cranberries


  • Preheat the oven to 350F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
  • In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.
  • Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.
  • Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
  • Set on wire rack to cool for 5 minutes.
  • Remove muffins from the tin let cool another 20 minutes.


Calories: 593kcal | Carbohydrates: 87g | Protein: 11g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 535mg | Potassium: 489mg | Fiber: 5g | Sugar: 36g | Vitamin A: 500IU | Vitamin C: 15.7mg | Calcium: 60mg | Iron: 3.6mg