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Zucchini Muffins with Toasted Walnuts

Zucchini muffins combine summer zucchini with toasted walnuts and a hint of cinnamon ~ they're soft, moist, and yummy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 servings
Calories: 269 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/3 cup buttermilk
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups all purpose flour
  • 2 cups shredded zucchini
  • 2/3 cup chopped walnuts, toasted first

Instructions

    Cup of Yum
  1. Preheat oven to 375F. Line a muffin pan with paper liners.
  2. Whisk the oil, eggs, buttermilk, sugars and extract together until well combined.
  3. Whisk in the cinnamon, baking powder, baking soda, and salt.
  4. Fold in the flour, and after a few folds, add the zucchini and walnuts. Continue folding until everything is well incorporated, but don't over mix the batter at this point.
  5. Fill muffin cups to the top (you will get 10-12 muffins depending on your pan and how full you fill your cups) and bake for about 25 minutes until a toothpick comes out without wet batter on it (moist crumbs are fine.)
  6. Remove the zucchini muffins from the pan to cool on a rack, but they are really good warm from the oven!

Notes

  • For highest rise, let the muffin batter sit in the muffin tin for an hour on the counter before baking!
  • *This recipe was originally published in 2012 and has been updated in 2022. Here is the old recipe for those of you who loved it
  • Zucchini Walnut Bran Muffins
  • Instructions
  •  
  • 1/2 cup unprocessed wheat bran
  • 1/2 cup oat flour
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 5 Tbsp unsalted butter (at room temperature)
  • 1/2 cup dark brown sugar (packed)
  • 2 extra-large eggs (at room temperature)
  • 1 tsp pure vanilla extract
  • 1 cup grated zucchini
  • 1/2 cup chopped walnuts
  • Preheat oven to 350F
  • Mix the bran with the buttermilk and set aside.
  • Whisk the dry ingredients in a small bowl to combine and set aside.
  • In a large mixing bowl, cream the butter and sugar till fluffy. Add in the eggs, one at a time, and add the vanilla. Pour in the bran/buttermilk mixture and combine well.
  • Add the zucchini and nuts to the wet mixture and stir.
  • Mix the dry into the wet until just incorporated, don’t over mix.
  • Fill 10 muffin cups and bake for about 20-25 minutes until a toothpick comes out clean.
  • Cool on a rack

Nutrition Information

Calories 269kcal (13%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 9g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 32mg (11%) Sodium 166mg (7%) Potassium 167mg (5%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 99IU (2%) Vitamin C 4mg (4%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 269

% Daily Value*

Calories 269kcal 13%
Carbohydrates 31g 10%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 3g 15%
Trans Fat 0.1g 5%
Cholesterol 32mg 11%
Sodium 166mg 7%
Potassium 167mg 4%
Fiber 1g 4%
Sugar 18g 36%
Vitamin A 99IU 2%
Vitamin C 4mg 4%
Calcium 47mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.