ZUCCHINI BREAD WITH RAISINS RECIPES

Name: Zucchini Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 muffins.
Ingredients: 3/4 cup all-purpose flour; 1/2 cup sugar; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1 large egg, room temperature; 1/4 cup canola oil; 1 cup finely shredded unpeeled zucchini; 1/2 cup chopped walnuts; 1/4 cup dried currants or chopped raisins

ZUCCHINI MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Zucchini Muffins Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories Breakfast Snacks

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 muffins.

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., 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. , 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.

Nutrition Facts : Calories 318 calories, FatContent 16g fat (1g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 180mg sodium, CarbohydrateContent 40g carbohydrate (25g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

WALNUT ZUCCHINI MUFFINS RECIPE: HOW TO MAKE IT

Walnut Zucchini Muffins Recipe: How to Make It image

Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup 2% milk
1/2 cup butter, melted
1 cup shredded zucchini
1 cup chopped walnuts
1/2 cup raisins

Steps:

Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 281 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 250mg sodium, CarbohydrateContent 33g carbohydrate (17g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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WALNUT ZUCCHINI MUFFINS RECIPE: HOW TO MAKE IT

Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana
From tasteofhome.com
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Calories 281 calories per serving

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