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Zucchini Muffins

Prep time:
Baking time:
Makes: 18 muffins
Freezing: excellent


1 1/2 cups (375 mL) Five Roses® All Purpose Bleached White Flour
1 cup (250 mL) Five Roses All Purpose Whole Wheat Flour
1 ½ tsp (7 mL) cinnamon
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
4 eggs
1 cup (250 mL) granulated sugar
2/3 cup (150 mL) Crisco® Vegetable or Canola Oil
1 1/2 tsp (7 mL) vanilla extract
2 cups (500 mL) grated zucchini, peeled or unpeeled
1 cup (250 mL) raisins


  1. Preheat oven to 375°F (190°C). Grease or line muffin cups with paper liners.
  2. Combine flours, cinnamon, baking powder, baking soda and salt in a large mixing bowl.
  3. Whisk eggs and sugar together in a separate bowl. Add oil and vanilla, mixing well. Stir in zucchini and raisins. Add flour mixture to egg mixture, until well blended. Spoon into prepared muffin cups.
  4. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool 10 minutes then remove from pans; transfer to wire rack; cool completely.


  • Peel the zucchini if you prefer them without green flecks.
  • Replace the raisins with chocolate chips.