Zucchini Muffins

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

Zucchini MuffinsTaste of Home
Servings Prep Time Cook Time
6muffins 20minutes 25minutes
Servings Prep Time
6muffins 20minutes
Cook Time
Portions: muffins
Portions: muffins
  1. Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside.
  2. 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.
  3. 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.
Recipe Notes

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