Zucchini Muffins | Recipes

Zucchini Muffins

(19) Ratings:
Prep Time:
Baking Time:
Makes:18 muffins

Baking with zucchini makes these muffins turn out extra moist, while cinnamon, vanilla and almonds make them extra tasty.


1 1/2 cups 375 mL Robin Hood® Original All Purpose Flour
1 cup 250 mL Robin Hood All Purpose Whole Wheat Flour
1 ½ tsp 7 mL cinnamon
1 tbsp 15 mL baking powder
1 tsp 5 mL baking soda
1/2 tsp 2 mL salt
4 eggs
1 cup 250 mL granulated sugar
2/3 cup 150 mL Crisco® Vegetable or Canola Oil
1 1/2 tsp 7 mL vanilla extract
2 cups 500 mL grated zucchini, peeled or unpeeled
1 cup 250 mL raisins


  1. Preheat oven to 375°F (190°C). Grease or line muffin cups with paper liners.
  2. Combine flours, cinnamon, baking powder, baking soda and salt in a large mixing bowl.
  3. Whisk eggs and sugar together in a separate bowl. Add oil and vanilla, mixing well. Stir in zucchini and raisins. Add flour mixture to egg mixture, until well blended. Spoon into prepared muffin cups.
  4. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool 10 minutes then remove from pans; transfer to wire rack; cool completely.


  • Peel the zucchini if you prefer them without green flecks.
  • Replace the raisins with chocolate chips.

Nutritional Information

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