Zucchini Walnut Muffins

It seems the rest of the world is beginning to focus on pumpkin spice while my garden is only now bringing me some summer.

We’re having fresh beans with dinner most nights, and the zucchini are piling up on the counter. Waiting.

Zucchini Walnut Muffins are something you can do with those zucchini that have grown too large for stir-fries, but aren’t yet so big that only the chickens can deal with them.

If you have large zucchini with rinds that can still be pierced easily, then these muffins are what you need. It’s a big batch recipe that will make a dent in your summer squash supply.

I like to keep the walnuts in fairly large chunks, but you can chop them more finely if you prefer. I recommend not substituting other nuts, though, as the distinctive flavor of walnuts goes well with the zucchini.

Don’t worry about the seeds in the larger zucchini – if they are still soft you can just add them to the muffins and no one will notice.

If you’ve still got more zucchini than you know what to do with, check out these tips from Kitchn for freezing the abundance.

(If you are looking for a savory option for your zukes, try Zucchini Tarts with Feta and Mint from the Ketchup With That archives.)

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Zucchini Walnut Muffins

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

You can use bigger zucchini in this recipe - save the smaller softer ones for stir fries and salads. If you can still pierce the rind of the zucchini easily, it's suitable. If the rind is very hard, there will be a lot of harder seeds inside, and it won't be as good for muffins.

Servings: 24 medium muffins

Author: Mary Gillespie

Ingredients

• 1-1/2 cups / 375 ml all-purpose flour
• 1-1/2 cups / 375 ml whole wheat flour
• 1 cup / 250 ml oatmeal
• 3/4 cup / 187.5 ml sugar
• 1 teaspoon / 5 ml salt
• 1-1/2 teaspoons / 7.5 ml baking powder
• 1 teaspoon / 5 ml baking soda
• 4 cups / 1 liter grated zucchini with skin on
• 2 tablespoons / 30 ml orange juice concentrate
• 2 eggs
• 1/2 cup / 125 ml vegetable oil
• 1 cup / 250 ml buttermilk
• 1-1/4 cups / 310 ml walnuts coarsely chopped
• 1 cup / 250 ml raisins

Instructions

1. Preheat oven to 400 degrees F / 204 degrees C. Lightly grease a 24-cup muffin pan, or line the cups with paper liners.
2. In large mixing bowl, stir together flours, oatmeal, sugar, salt, baking powder and baking soda.
3. In separate bowl, beat orange concentrate, eggs, oil and buttermilk.
4. Add egg mixture, zucchini, walnuts and raisins to flour mixture. Stir until batter is evenly mixed and no streaks of flour are visible. Do not overmix or muffins will be tough.
5. Spoon batter into prepared muffin tins. Bake in preheated oven for 20 minutes or until a toothpick inserted in center of a muffin comes out clean and the muffins are lightly browned.
6. Cool muffins in pan for 5 minutes, then remove from pan and continue cooling on rack.