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12 Awesome Zucchini and walnut muffins

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Freshly baked, warm, and nutty, our Zucchini and Walnut muffins are the perfect treat for any time of the day! Why not give them a try? You won’t be disappointed! Bake yours today and experience the delightful combination of wholesome zucchini and crunchy walnuts.


Units Scale
  • 2 large eggs
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla extract
  • 3 cups zucchini – grated
  • 3/4 cup butter – melted
  • 2 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts


  1. Preheat oven to 350 F and grease muffin pans.
  2. Wet ingredients: Beat eggs, and mix in sugar and vanilla extract. Stir in grated zucchini and melted butter.
  3. Dry ingredients: Mix flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg and salt together in a separate bowl.
  4. Combine wet and dry ingredients, adding walnuts at this point.
  5. Fill muffin cups distributing batter equally amongst cups. Fill close to the top.
  6. Bake on middle rack until golden brown, and top of muffins bounce back when you press on them, about 20-30 minutes. Test with a toothpick.
  7. Cool on wire rack in pans for 5 minutes. Remove from pans, let cool for 20 minutes.

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