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Zucchini Muffins

  • Total Time: 45 minutes
  • Yield: 10 1x


  • 1 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ¾ cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • Zest of 1 orange
  • 3 heaping cups zucchini, unpeeled, grated on the largest holes of a box grater
  • ½ cup toasted walnuts, very coarsely chopped


  1. Preheat oven to 350 degrees F. Generously oil ten cups in a muffin tin, including the top. In a medium-small bowl, mix together the flour, baking powder, salt, and cinnamon.
  2. In a large bowl, mix together the sugar and oil. Mix in the eggs. Add the orange zest, and mix to combine. Pour the dry ingredients into the wet ingredients; mix with a spoon or spatula. The batter may look really thick, almost like cookie dough; this is okay. Add in the zucchini and walnuts. Mix until fully incorporated. The batter should not be as thick, and should come together well. Using a regular sized ice cream scoop, fill the oiled muffin cups to the top.
  3. Bake 20-25 minutes, turning halfway through if necessary, until a toothpick comes out with only a few moist crumbs. Store at room temperature for up to 3 days or wrapped in parchment and foil and placed in a zipper bag in the freezer for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for 15-20 minutes. When warmed in the oven, they will have a crunchy top and be soft inside.


Recipe adapted from Good Housekeeping Cookbook

  • Prep Time: 20 mins
  • Cook Time: 25 mins