Moist and sweet treat that everyone will love.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.

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  • Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.

  • Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.

  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

Nutrition Facts

118 calories; protein 1.5g 3% DV; carbohydrates 17.4g 6% DV; fat 5g 8% DV; cholesterol 13.6mg 5% DV; sodium 91.5mg 4% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/26/2013
The muffins are quite delicious! I doubled the recipe based on the reviews of others and ended up with 16 small muffins. I added 1/4 teaspoon of cinnamon and thought it was a nice addition. I did, though, feel as though the muffins were a little sweet. In the future (on a double recipe) I will try cutting the sugar back by 1/4 cup. All in all, a great recipe that my whole family enjoyed!! Read More
(10)

Most helpful critical review

Rating: 3 stars
10/23/2019
I made it and it made 7 muffins I think the flour measurement is wrong maybe it should be 1 3/4 Cups. Read More
42 Ratings
  • 5 star values: 28
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/25/2013
The muffins are quite delicious! I doubled the recipe based on the reviews of others and ended up with 16 small muffins. I added 1/4 teaspoon of cinnamon and thought it was a nice addition. I did, though, feel as though the muffins were a little sweet. In the future (on a double recipe) I will try cutting the sugar back by 1/4 cup. All in all, a great recipe that my whole family enjoyed!! Read More
(10)
Rating: 5 stars
08/20/2013
AWESOME! This recipe only made 6 muffins for me, not 12, but the taste is fabulous. The BEST thing is that this recipe can be easily adapted for diabetics by using whole wheat flour and Stevia (2 tbl. plus 2 tsp. Stevia in place of 1/2 cup sugar) and it still tastes great! Thank you for an excellent recipe!!! :))) Read More
(8)
Rating: 5 stars
08/26/2013
Super easy and quick to mix up these babies. These are tasty, moist, and forgiving if you don't always bother to measure like me. This recipe made 6 muffins which was perfect to slide in the toaster oven. I made these twice once substituting apple sauce for most of the oil and leaving out the sugar and once with less sugar. Both were delicious. Read More
(8)
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Rating: 4 stars
08/11/2013
This was a very moist muffin with a nice crunchy top from the sugar in the batter. I added about 1/2 tsp of vanilla to the batter. Just for personal taste - I would prefer using cinnamon over the nutmeg in the recipe next time. I also was able to make 8 nice size muffins like a previous reviewer. Thanks for the recipe! Read More
(7)
Rating: 5 stars
10/26/2014
Absolutely fabulous!! These are a huge hit in my family. Since these are going to be used for school snacks I made one healthy adaption and that was to substitute whole wheat flour for the 3/4 cup all-purpose flour. I also tossed in grated carrot for a little more color and nutrition. My little one didn't even notice! So he's getting a delicious healthy snack made from scratch; I froze the whole batch and take out two at time to send with my child to school. Last note: I quadrupled the recipe so indeed I used a total of 3 cups of whole wheat flour no problems. (I've heard one part whole wheat to three parts all-purpose...?) And like I said I tossed in about one cup of shredded carrots. Also I added two more eggs for a total of 6 eggs for the 4x recipe. All in all THIS recipe is THE recipe I will be using for zucchini muffins. Simply delicious:) Thank you for sharing. Read More
(4)
Rating: 5 stars
11/27/2013
This was very good! I did modify it for my family. I used gluten free flour and a little less sugar. I doubled the recipe and it made 12 beautiful fluffy moist muffins. Thanks for the recipe! Will make it again!! Read More
(4)
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Rating: 4 stars
10/14/2014
I substituted applesauce for the oil and they were yummy. Lesson learned however - don't use paper muffin liners. They were totally glued to the paper. Read More
(2)
Rating: 5 stars
08/03/2014
Wonderful easy treat. Used brown instead of white sugar and applesauce instead of oil. Moist and delicious. Even my picky 2 yr old LOVED them. Made 12 small (but not mini) muffins. Thanks for recipe. Will be making these often. Read More
(2)
Rating: 4 stars
01/20/2015
these came out very tasty.. as always i used what i had on hand and followed some of the other reviewers suggestions.. i subbed mexican squash for the zucchini and dried cherries for the raisins.. i used more like 1/8 tsp of nutmeg and added a little more than 1/4 tsp of cinnamon as suggested by EricaLovesToCook.. also used her suggestion of cutting back the sugar using three T's of regular sugar and three T's of brown.. i also added some vanilla extract like happyschmoopies.. my batch made 7 good sized muffins.. i'm sure bf will love taking some with him for breakfast/snack tomorrow.. ty for the recipe Read More
(2)
Rating: 3 stars
10/23/2019
I made it and it made 7 muffins I think the flour measurement is wrong maybe it should be 1 3/4 Cups. Read More