Zucchini and Walnut Muffins

Zucchini and Walnut Muffins


103 people made this

These are a nutritious muffin with lots of subtle spicing to give them a professional taste. The walnuts provide a gentle textual contrast.


Serves: 12 

  • 2 1/4 cups (340g) plain flour
  • 1 cup (220g) white sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 115g butter
  • 1/4 cup (60ml) milk
  • 2 eggs, lightly whisked
  • 1 1/2 cups grated zucchini
  • 1 teaspoon vanilla essence
  • 1/2 cup chopped walnuts
  • 1/4 cup (50g) brown sugar

Preparation:10min  ›  Cook:20min  ›  Extra time:30min  ›  Ready in:1hour 

  1. Preheat oven to 180 degrees C. Grease and flour a muffin tray or use muffin cases.
  2. In a large bowl combine flour and sugar. Stir in baking powder, bicarbonate of soda, cinnamon, nutmeg and salt.
  3. Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool.
  4. Cut in butter until mixture resembles coarse crumbs. Make a well in the centre and pour in milk, eggs, zucchini and vanilla. Stir until well combined. Fold in walnuts.
  5. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.

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Reviews (1)


I was looking for a recipe like this - haven't made it yet ( so rating just to add review ) *** step 3 is out of order and should come last if anyone is making these! - 30 May 2015

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