Large Zucchini Muffins
Large zucchini muffins offer moist, flavorful bites with hints of cinnamon and nuts, perfect for breakfast, snacks, or brunch gatherings with family and friends.
Ingredients
Instructions
- Mix the beaten eggs, oil, and sugar with a mixer.
- Add the flour and continue mixing.
- By hand, fold in the grated zucchini, baking powder, baking soda, salt, cinnamon, and nuts or raisins if using.
- Pour the batter into a large muffin pan.
- Bake at 325°F (160°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister muffin, consider adding a bit of applesauce or yogurt to the batter. If you prefer a lighter muffin, you can substitute half of the oil with unsweetened applesauce. Make sure to wring out excess moisture from the grated zucchini to avoid a soggy texture. Using a mix of nuts and raisins can enhance flavor and add texture, making it a delightful variation.
Serving Suggestions
These large zucchini muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or cream cheese for added richness. They pair wonderfully with a cup of coffee or tea. For a complete meal, consider serving alongside a fresh fruit salad or a slice of Grammy'S Cornbread to balance the sweetness.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Large Zucchini Muffins contains roughly 594 calories, with 8g protein, 91g carbohydrates, and 23g fat. It is an excellent source of calcium (28% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1534mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in denser muffins. A good approach is to use half whole wheat and half all-purpose flour for a lighter texture while still adding some whole grain nutrition.
How can I make these muffins gluten-free?
To make gluten-free muffins, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum for better texture. Additionally, check that all other ingredients, including baking powder and baking soda, are gluten-free.
What can I do if I don’t have Crisco oil?
You can replace Crisco oil with any neutral-flavored oil like canola, vegetable, or sunflower oil. For a different flavor profile, melted coconut oil or even applesauce can be used as a partial substitute for a healthier option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).