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Zucchini Muffins

User Rating 4 Star Rating (9 Reviews)


Zucchini Muffins
A sprinkling of raisins and heart-healthy walnuts make these low fat muffins the zucchini equivalent of Morning Glory Muffins. Enjoy with a low fat smoothie for a great start to your day.

Cook Time: 20 minutes

Total Time: 20 minutes


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 cup sugar
  • 1 cup shredded zucchini, packed
  • 1 tbsp lemon zest
  • 2 tbsp canola oil
  • 1 egg, lightly beaten
  • 3/4 cup fat-free milk
  • 1/3 cup raisins
  • 1/4 cup chopped walnuts


Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cases or spray pan with nonstick cooking spray.

In a large bowl, stir together flour, baking powder, salt, nutmeg and sugar. In a medium bowl, combine zucchini, lemon zest, canola oil, egg and milk, stirring well.

Make a well in the dry ingredients; add zucchini mixture, raisins and walnuts. Stir until just moist. Do not over mix. Spoon batter into muffin cups. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Per muffin: Calories 172, Calories from Fat 40, Total Fat 4.5g (sat 0.4g), Cholesterol 18mg, Sodium 185mg, Carbohydrate 29g, Fiber 2g, Protein 4g

User Reviews

Reviews for this section have been closed.

 5 out of 5
Easy and Delicious!, Member maricat409

This recipe was very easy to make. I would recommend filling the muffin cups to almost the way full and you will use all of the batter. They were very full, but syill finished cooking after 20 minutes. I cooked mine a few more minutes because I wanted them to be a bit more golden colored. They were HUGE and only 172 calories they are a total win. And it really only took 20 minutes to make and clean, so this is a GREAT recipe!

10 out of 10 people found this helpful.

See all 9 reviews

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