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 MuffinsPhoto: Shutterstock
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.