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Italian Zucchini Muffins

muffinmaster's picture
Unique Italian Zucchini Muffins are simple irresistible! I served it for a party last week and the guests loved it. Try this Italian Zucchini Muffins recipe!
  All purpose flour 3 Cup (48 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Sugar 1 Cup (16 tbs)
  Eggs 4 (At Room Temperature)
  Oil 1 Cup (16 tbs)
  Grated zucchini 2 Cup (32 tbs) (Unpeeled)
  Vanilla 1 Teaspoon
  Chopped walnuts 1 Cup (16 tbs)
  Golden raisins 1⁄2 Cup (8 tbs)

Sift flour, baking powder, soda, salt and cinnamon.
Set aside.
Combine sugar and eggs in a large bowl and beat at medium speed for two minutes.
Gradually add oil in a slow, steady stream, beating constantly for two or three minutes important.
Add zucchini and vanilla, blending well.
Stir in walnuts and raisins.
Fold in sifted ingredients just until batter is evenly moistened.
Do not overmix.
Spoon into greased muffin cups and bake until done.
Let muffins stand 10 minutes, then turn them onto rack.
Bake at 400 degrees 20 minutes

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 231 Calories from Fat 121

% Daily Value*

Total Fat 14 g21%

Saturated Fat 1.8 g8.9%

Trans Fat 0 g

Cholesterol 35.2 mg11.7%

Sodium 127.3 mg5.3%

Total Carbohydrates 24 g8%

Dietary Fiber 1.3 g5.1%

Sugars 10.7 g

Protein 4 g7.4%

Vitamin A 1.2% Vitamin C 3.1%

Calcium 3.1% Iron 6.6%

*Based on a 2000 Calorie diet

Italian Zucchini Muffins Recipe