Best 2 Zucchini Nut Muffins Recipes

Calling all zucchini enthusiasts and muffin lovers! Our Zucchini Nut Muffins recipe is a delightful fusion of flavors and textures, promising a culinary journey like no other. These muffins are crafted with freshly grated zucchini, lending a moist and tender crumb, while a medley of chopped walnuts and pecans adds a satisfying crunch in every bite. Spiced with a touch of cinnamon and nutmeg, these muffins exude a warm and inviting aroma that will tantalize your senses. Whether you're seeking a wholesome breakfast option, a midday snack, or a sweet treat to indulge in, our Zucchini Nut Muffins are the perfect choice.

In this comprehensive guide, we'll delve into the secrets of creating these delectable muffins, providing you with step-by-step instructions, essential tips, and variations to suit your preferences. We'll also explore the nutritional benefits of zucchini, highlighting its role in promoting overall well-being. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

ZUCCHINI NUT MUFFINS

Zucchini Nut Muffins image

This is my favorite muffin recipe. They come out so moist and delicious. My garden was over-run with zucchini so I made these muffins, froze them and had them through out the year. They freeze very well.

Provided by clw721

Categories Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 11

Ingredients

3 eggs
1 cup oil
1 2/3 cups sugar
1/3 cup brown sugar
2 cups zucchini, grated
3 cups flour, sifted
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon salt
1/2 cup walnuts, chopped

Steps:

Beat the eggs until they are light and foamy.
Add the sugar, oil and zucchini.
Blend well with a spoon.
Mix the dry ingredients and add to the egg mixture; blend well.
Add the nuts, and spoon into greased muffin tins.
Bake at 325°F for 20 minutes.

HG'S FLUFFY-GOOD ZUCCHINI NUT MUFFINS - WW POINTS = 3

Hg's Fluffy-Good Zucchini Nut Muffins - Ww Points = 3 image

Here is another Hungry Girl recipe that I cannot wait to try. "Zucchini Zazzle! You asked for it, you got it. Here's our recipe for lightened-up zucchini nut muffins. Hooray!" Serving Size: 1 muffin Calories: 147 Fat: 3.5g Sodium: 246mg Carbs: 25g Fiber: 2.5g Sugars: 7g Protein: 4.5g POINTS. value 3*

Provided by senseicheryl

Categories Quick Breads

Time 30m

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups zucchini, shredded, about 1 large zucchini
1 cup whole wheat flour
1/2 cup all-purpose flour
2/3 cup Splenda granular
1/3 cup brown sugar, not packed
1/2 cup liquid egg substitute, like Egg Beaters Original
1/2 cup unsweetened applesauce
3 tablespoons whipped light butter or 3 tablespoons Brummel and Brown spread
3 tablespoons walnuts, crushed divided
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon salt

Steps:

Preheat oven to 350 degrees.
In a medium bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate medium bowl, mix together the zucchini, egg substitute, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended. Mix half the crushed walnuts (1 1/2 tbsp.) into the batter.
Line 9 cups of a 12-cup muffin pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Top each cup with a sprinkling of the remaining 1 1/2 tablespoons crushed walnuts.
Bake in the oven for 20 - 25 minutes, until a toothpick poked into the center of a muffin comes out clean. Let cool and then enjoy!

Tips:

Choose fresh, firm zucchini: Look for zucchini that is deep green in color and has smooth, unblemished skin. Avoid zucchini that is yellowed, bruised, or has soft spots.
Grate the zucchini finely: This will help the zucchini to evenly distribute throughout the muffins and prevent them from becoming too dense.
Use a combination of nuts: This will add a variety of flavors and textures to the muffins. Some good options include walnuts, pecans, almonds, and hazelnuts.
Don't overmix the batter: Overmixing can make the muffins tough. Mix the batter just until the ingredients are combined.
Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.

Conclusion:

Zucchini nut muffins are a delicious and healthy way to use up fresh zucchini. They are easy to make and can be enjoyed for breakfast, lunch, or a snack. The combination of zucchini and nuts makes these muffins moist and flavorful, while the cinnamon and nutmeg add a touch of warmth and spice. These muffins are also a good source of fiber and protein, making them a satisfying and nutritious choice.

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