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zucchini muffins with raisins and nuts
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5 from 1 vote

Zucchini Muffin Recipe

Raisin Nut Zucchini Muffins - These healthy muffins are easy to make and popular with kids and adults! They freeze well too!
Course Breakfast
Cuisine American
Keyword muffins, zucchini
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 regular muffins
Calories 201kcal


  • 2 cups shredded zucchini
  • 3 large eggs
  • 3 cups Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 tsp cinnamon
  • 1 tsp Salt
  • 1 cup sugar
  • 3/4 cup Brown Sugar
  • 1/2 cup oil
  • 1/2 cup unsweetened applesauce
  • 2 tsp Vanilla
  • 1 cup walnuts or pecans
  • 1/2 cup Raisins


  • Preheat oven to 350. Grease muffin tins or use muffin liners. In a mixing bowl, blend oil, applesauce, and eggs together. Add vanilla, sugar, and brown sugar. Mix until smooth. In a separate bowl, whisk flour, baking soda, salt, and cinnamon together. One cup at a time, add dry mixture to wet and blend before adding next cup until all are just mixed. Using a spoon, stir in the shredded zucchini. Stir in raisins and nuts. Spoon batter to ¾ full in muffin tins. Bake for 16-20 minutes or until golden brown. Increase baking time for larger muffins.



Serving: 1muffin | Calories: 201kcal | Carbohydrates: 28.8g | Protein: 3.9g | Fat: 8.4g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 161mg | Potassium: 132mg | Fiber: 1.1g | Sugar: 15.4g | Calcium: 20mg | Iron: 1.3mg