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Zucchini & Golden Raisin Muffins Recipe

Zucchini & Golden Raisin Muffins Recipe


Sliced zucchini

I love the idea of muffins, but they’re rarely done well. So when I started making these (because making croissants seems difficult and too tempting), I was thrilled to find that not only do they stay moist, but they’re flavorful and taste super healthy.

That I use butter instead of oil in this recipe is a personal preference and refusal not to have butter as part of everything I eat. But you can easily see that with a few very minor adjustments (oil instead of butter, whole wheat flour instead of white), these muffins can be a super healthy start to your day.


  • 1 ½ cups grated zucchini
  • 3 egg whites
  • 1 teaspoon grated lemon zest
  • ½ cup of sugar
  • ¼ cup honey
  • 4 tablespoons unsalted butter, melted
  • 1 ½ cups bran cereal (like All-Bran)
  • ¾ cup flour
  • ¾ cup golden raisins
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • A pinch of salt
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • Extra butter or cooking spray to coat your muffin tins


Preheat the oven to 350 degrees. In a large bowl, mix the zucchini, egg whites, lemon zest, sugar, honey, and melted butter together well. Add the bran cereal, flour, and raisins slowly, making sure they’re incorporated to the mix and well coated. Then, stir in the cinnamon, nutmeg, salt, baking powder, and baking soda.

Coat your muffin tins lightly with the extra butter or cooking spray you set aside. Fill each cup about ¾ of the way with batter. Bake the muffins until a toothpick (or knife in my case) comes out clean — it should be about 35-40 minutes, though baking times vary.

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Zucchini Raisin Cookies

Today is #National Zucchini Day! I never leave the farm without at least a half dozen zucchini. Though I've made some savory dishes, what I make most often is desserts. This is the first time I've ever used it to make cookies, but it definitely won't be the last!

This makes a soft cake-like cookie. I left the zucchini unpeeled, and squeezed out some of the moisture. If you don't like raisins, you could use dried cranberries or blueberries. I'm going to try adding some quick cooking oats for the next batch, my son said chocolate chips would be great too.

I lined my sheets with parchment, then moved them to nonstick baking racks. I know I say this a lot, but I wish I'd doubled the batch. They'll make great lunch box treats!

This Is My Favorite Zucchini Muffin Recipe!

During the summer months I load up on all the fresh fruits and veggies! I don’t have a green thumb…like AT ALL…but I am first in line at the farmers market!

I love zucchini, using it as a side dish, roasting it, in salads, and especially in baking! Using zucchini when baking adds extra moisture, fiber, and vitamins without imparting any real flavor. It’s kind of the perfect way to get in your veggies!

Here Are More Zucchini Recipes You Will Love:

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Obligatory substitutions: I used brown sugar instead of white, doubled the raisins, omitted the walnuts, omitted the cloves, and used 1 Tbsp blackstrap molasses + 3 Tbsp water instead of the milk. I really like molasses flavour in bran muffins, hence the blackstrap molasses and brown sugar. Contrary to what others have written I found this plenty sweet (I substituted an equal weight of brown sugar, not volume, so it shouldn't have made it sweeter). I'm never sure how to measure grated zucchini - lightly packed? - so I wish there were a weight measure for that. I think these are more of a zucchini muffin with a bit of extra fiber than a bran muffin with zucchini, making the walnuts a must-have. They're very moist and pretty tasty

Made these true to recipe except for the bran and walnuts. I used Flaxseed meal in the same amount instead of bran. The hubby loved these so much he asked me for more! Good thing I enjoyed making them! I loved that the recipe made exactly 12 muffins, no more no less. Would love to try these with carrots and applesauce (sub for the butter - lower fat).

Made a modified version and was very happy with it. Instead of white sugar, used 1/3 c loosely packed brown sugar (would consider 1/4 c sugar and some lemon and ginger for added complexity) 0,5 tsp baking soda Instead of milk, 1/2 c buttermilk Instead of zucchini, 2 c mashed bananas (4) Next time Ill try to get a hold of zucchini (not so easy around here) or attempt with carrots.

Used whole 1.5 cups of whole-grain flour , less sugar (only 0.5 cups), added 3 tbsp olive oil and threw in an extra cup of zucchini. Omitted walnuts. While you can see the veggie, you can't taste it. This is perfect with tea or coffee and it's so very moist. Only change next time would to add cinnamon sugar with a dash of lemon zest as a light topping for each muffin.

I have been making these muffins for the past three years and every time they come out perfect and oh so yummy! The best part of this recipe is that you can vary it however you like and still have it be a success- one time I added grated carrot, another time chopped apples, and recently added chocolate chips for a sweeter version. This is one of my fav on-the-go breakfast grabs!

Can you still rate the recipe when you change everything? It was delicious. I used: 1 cup regular flour + 1 cup wheat bran flour olive oil instead of butter 2 cups zucchini + 1 cup grated carrot 3/4 cup Brown sugar, not white added 1 tsp 7 spice powder walnuts instead of pecans a little more baking powder Very moist and with a great consistency.

I subbed cranberries for raisins, pecans for walnuts and left out the cloves. Not fantastic or unusual. Just a good, solid zucchini bread.

This is a very good - not great - moist muffin. I agree with most of the suggested substitutions. Mine include: using 1/3 cup oil instead of butter. If miller's bran or wheat germ not available, try 2 cups of Natures' Plus Flax Bran cereal. I will try adding molasses because I find it is not sweet enough. I used brown sugar and added 2 T of Truvia (natural sweetner). My new favorite ingredient for muffins is Chia seeds. Great added crunch and rich in omega-three fatty acids. Try 2 tablespoons plus sprinkle on top. Instead of cinnamon/clove, try 1/2 to 3/4 teaspoon of ground ginger. Raisins, cranberries, blueberries a must. Added fruit complements the bran and zucchini well.

I make these muffins about every two weeks except I use shredded carrots instead of zucchini (and a little less sugar). They are great for breakfast and my children love them too!

Made these to serve with soup and salad. Followed the recipe with the suggestions from previous reviews, halved the butter and added 1 small banana. Used brown sugar instead of white. Then made a mistake and added 3 cups of zucchini instead of 2, once mixed there was nothing I could do. Added cranberry and pistachios (all that I had available) and baked as per recipe. The end result was perfect, they are nice and moist without being soggy. Next time I will double the amount and freeze some. My lunch guest went home with half of the muffins and the recipe.

These taste bad. I know others have said they need more sugar, molasses, whatever. They have great texture, look pretty and all that. Onward.

Much too salty, and even then, I found them rather plain. Not a bad recipe, but definitely benefited from the addition of some molasses. I think I'll stick with my Joy of Cooking bran muffin.

Great muffin recipe! I always like muffins right out of the oven, but I think they're too dry and heavy by the second day. However, these have a nice texture and are stay quite moist for a few days. (I did reduce the salt to 1/2t, and I might try a bit less sugar next time.) I'm planning on trying the basic recipe with banana or pumpkin soon!

I agree with a few reviewers, these are good muffins, but not exceptional. I added 2 Tbs. molasses to give it a little more flavor, but still didn't achieve the bran muffins I was hoping for. This recipe yields moist muffins, but not big bakery style muffins that you may be looking for. I'll keep looking.

Wonderful muffins. Subbed 1/3 cup veg. oil for butter and 1/2 cup brown sugar for white sugar. Used all whole wheat flower and a full cup of bran. Was generous with the zucchini. They are delicious and healthy. Will definitely make them again.

Love these muffins. As suggested by the other reviews, I substituted applesauce for the butter. I also substituted maple syrup for the sugar (3/4 cup maple syrup = 1 cup sugar). My almost 2-year old loved the result.

These are great! I made them for my 13 month old daughter and we both love them. I did make a few changes, only used half the sugar and added about 1/3 cup of pureed prunes and dried apricots, the zest of an orange and some shredded carrots. I will make these again for sure.

LIke other reviewers, I made this recipe healthier. I swapped one banana for the egg used vegetable oil instead of butter cut the sugar in half and used pecans instead of walnuts. I also used oats instead of bran because that's what I had. The muffins are delicious, very moist, flavorful and hearty.

Great muffins! They tasted so rich and delicious. Feels like a splurge. Next time I will try to make it healthier, replacing the butter with applesauce.

I was kind of skeptical when these came out of the oven. Mine looked like scooped out balls of tuna salad but they are delicious! I'm a sugar fiend and tried this in an attempt to get healthy. I substituted half the butter with banana as suggested and half the amount of sugar. Yum!

Great! I also used apple sauce and 1/2 the butter. I added millet, sesame seeds, pumpkin seeds and a bit more spice. Moist and tasty. Thanks

Like others suggested I substituted banana for part of the butter. I also added flax seeds because my husband can't eat nuts and I wanted a little something extra in the texture. The flax seeds were a good choice and I loved these muffins. They are great for someone who doesn't want muffins that taste like cake. Can't wait to make them again using cranberries.

I followed most of the suggestions: I substituted 1/4 cup of banana for a 1/4 cup of butter, used oatmeal instead of bran because that's what I had, and added more spices adn they were delicious! I would definitely make them again, very moist muffins.

Replaced half the butter with banana or applesauce, increased the spices slightly, and used half dried cranberries, half raisins. This recipe is very adaptable to taste and health concerns. My 16 year old, football player who recently rejects breakfast prefers the mini-muffin size, pops them like candy and leaves the house with a handful.

Pretty good muffin, nothing exceptional though - good way to use up some zucchini. I liked that these were not too sweet. I added some blueberries as well and I think these might be a bit bland w/o the addition of extra fruit. Would be good with apple chunks added as well. Spices could be increased - could not really taste them.

Why Bake with Zucchini?

Zucchini is one of my favorite ingredients to bake with, and you’ll find many zucchini recipes on Sally’s Baking Addiction. We use an entire zucchini in my healthier greek yogurt zucchini bread and you’ll find a whopping 3 cups of it in my chocolate zucchini cake (you can’t taste it!). Here’s why I love baking with zucchini:

  1. There are only so many zucchini side dishes to make (looking at you, zucchini fritters). Zucchini is abundant in the summer months, and it’s fun to incorporate this vegetable when baking, too.
  2. Zucchini adds flavorless moisture– pure moisture with zero vegetable flavor. I wouldn’t bake a cake with a green vegetable if I could taste it. You bake carrot cake, right? It’s delicious, right? Well zucchini is even better. It’s truly a magical ingredient in your baked goods and this includes zucchini oatmeal chocolate chip cookies, too!


    • 2 large eggs, preferably omega-3 eggs, beaten
    • 1/3 cup packed light brown sugar
    • 2 teaspoons pure vanilla extract
    • 3 cups grated fresh zucchini
    • 2/3 cup canola oil, preferably expeller-pressed, plus more for greasing the muffin tins
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 3 cups unbleached all-purpose flour
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 cup chopped pecans
    • 1 cup golden raisins

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Using melted ice cream is a baking shortcut that makes sense &mdash in one ingredient you get cream, sugar, cookies and vanilla. Mix it with self-rising flour for the ultimate easy muffins. And a cookie in the middle is a sweet surprise!

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Zucchini Muffins

Preheat the oven to 350 degrees . Line two standard 12-cup muffin pans with 20 baking liners. using a stand mixer fitted with the whisk attachment, beat the butter and sugar on high speed until fluffy, about 2 minutes. reduce speed to medium and beat in the eggs one at a time, and then the vanilla.

In a medium bowl, whisk both flours, flaxseed, cinnamon, baking soda, salt and nutmeg until well combined. with the mixer running on low speed, gradually add the flour mixture to the butter mixture. Beat until just combined (do not overmix). fold in the zucchini and raisins, if using.

Spoon the batter into the baking liners, filling each about three-quarters full. Bake until golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pans on a wire rack.

  1. Preheat oven to 350 degrees F. Add cupcake liners to muffin tins or spray with cooking oil. Set aside.
  2. In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together.
  3. In a large bowl, add maple syrup, unsweetened applesauce, coconut oil, egg, and vanilla extract. Whisk together until smooth. Slowly add the dry ingredients to the wet ingredients until everything is combined.
  4. Squeeze grated zucchini to remove any excess liquid. Fold in the zucchini. Add the batter to prepared muffin tin.
  5. Bake for 18-20 minutes, or until a toothpick comes out clean.

The key to make these Zucchini Muffins is squeezing any excess water out of the grated zucchini. Zucchini is filled with water and as they cook they start to &ldquosweat&rdquo even more. If you don&rsquot squeeze the liquid out before adding to the batter, the muffins will brown on top but be raw dough in the center.

These days, one of my favorite baking tricks to consistently getting moist fluffy muffins is using either honey or maple syrup as the sweetener instead of sugar. Adding sugar in liquid form really helps keep the moisture in the muffins leaving you with perfect moist muffins every time. Don&rsquot believe me, try it! I even use this trick with my cakes!

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