Hearty and Delicious Zucchini Muffins with Raisins and Walnuts

My family loves these zucchini muffins with raisins and walnuts. This is especially funny because Eric is the only one in our family who likes raisins. The rest of us tend to turn our noses up at raisins. But, somehow, these muffins are just perfect with raisins and walnuts. They help make these zucchini muffins hearty and delicious!

I got this tasty zucchini muffin recipe from my Mom and it is one that we have loved for years. It is great when you have a bounty of zucchini from the garden, a great sale on zucchini at the grocery store, or you just have some extra zucchini sitting around.

Quick Tip for When You Have Way too Much Zucchini

If you have a lot of zucchini from the garden, you can shred your zucchini and then freeze the shredded zucchini in freezer bags. You can thaw the shredded zucchini later and use it to make zucchini muffins.

I used to shred zucchini by hand with a mandolin slicer with a shredding option. However, I now use a food processor, and it’s insane how much faster I can do it.

Zucchini Muffins with Raisins and Walnuts Recipe

I love that these zucchini raisin walnut muffins are easy to throw together and bake. They are also delicious right away or after frozen and then thawed. I often make a couple of batches at a time and then wrap and freeze some of the muffins. That way, we can enjoy them over a period of time, rather than all at once.

It’s important to remember that no matter how many batches you are making, do not over mix muffins. When you overmix muffins, the add-ins tend to all fall to the bottom of the muffin during baking. So, to make sure that your raisins and walnuts are well distributed, be sure you don’t overmix! They should be totally combined, but then you shouldn’t continue to mix them after that.

Ingredients for Zucchini Muffins with Raisins and Walnuts

• 1 ½ cups flour
• ¾ cup sugar
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• ½ cup vegetable oil
• 1 egg
• ¼ cup milk
• 1 teaspoon vanilla
• 1 cup shredded zucchini
• ¼ cup raisins
• ¼ cup chopped walnuts

Directions for Zucchini Raisin Walnut Muffins

1. Mix together flour, sugar, baking soda, cinnamon, and salt in a mixing bowl. Set aside.

2. Add oil, milk, eggs, and vanilla to another mixing bowl. Mix well.

3. Add dry ingredients to ingredients in step two.

4. Add zucchini, raisins, and walnuts.

5. Bake at 350 degrees for 25 minutes. Fill muffin tins 2/3 full (I used muffin liners) – makes approximately 12 – 14 muffins.

6. Cool before serving or wrapping to freeze for later.

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Scroll just a little farther if you want the printable version of the Zucchini Muffins with Raisins and Walnuts Recipe.

Zucchini Muffins with Raisins and Walnuts Printable Recipe

Zucchini Muffins with Raisins and Walnuts

These hearty muffins are full of lots of delicious add ins.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course Bread

Cuisine American

Servings 13 muffins

Calories 220 kcal

Ingredients

  

1x2x3x

• 1 ½ cups flour
• ¾ cup sugar
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• ½ cup vegetable oil
• ¼ cup milk
• 1 egg
• 1 teaspoon vanilla
• 1 cup shredded zucchini
• ¼ cup raisins
• ¼ cup chopped walnuts

Instructions

 

• Mix together flour, sugar, baking soda, cinnamon, and salt
• Add oil, milk, eggs, and vanilla and mix.
• Add zucchini, raisins, and walnuts.
• Bake at 350 degrees for 25 minutes. Fill muffin tins 2/3 full (I used muffin liners) - makes approximately 12 - 14 muffins.

Nutrition

Calories: 220kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 13mgSodium: 273mgPotassium: 119mgFiber: 1gSugar: 12gVitamin A: 64IUVitamin C: 3mgCalcium: 21mgIron: 1mg

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Post originally published on July 14, 2009. Most recently updated in August 2018.