The Shipyard Galley's Zucchini Muffins

star rating (37) rate this recipe »
dairy free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 27 muffins

Recipe photo

The Shipyard Galley, located in Mattapoisett, Massachusetts, is on Buzzards Bay, just west of Cape Cod. Jan Spark, owner of the Shipyard Galley, is a petite woman with a big smile. She's been in the restaurant business since she was 15 years old, doing everything from waitressing to cooking.

Jan is an ardent fan of King Arthur Flour. She's always used King Arthur at home as well as at the Shipyard Galley. On the occasion when she's had to substitute another flour, she says, "Others just don't work as well."

Jan shares this muffin recipe with us. It makes about 27 full-sized muffins; and if you don't want to bake them all at once, the batter will keep in the refrigerator for up to 4 days.

The Shipyard Galley's Zucchini Muffins

star rating (37) rate this recipe »
dairy free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 27 muffins
Published: 08/24/2010


  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups grated or finely chopped zucchini
  • 1 cup chopped walnuts
  • 1/2 to 1 cup raisins or currants

Tips from our bakers

  • Trying to cut back on fat and calories? You can reduce the amount of vegetable oil in this recipe to 3/4 cup without too much impact on the muffins' final texture.
  • Want to make mini muffins? Prepare the batter as directed, and scoop into a mini muffin pan, filling the cups about 3/4 full. Bake for about 15 minutes, till a cake tester or toothpick inserted into the center of one of the muffins comes out clean.


see this recipe's blog »

1) Preheat the oven to 375°F. Line muffin tin(s) with papers, or grease each cup. Since this recipe makes 24 to 27 muffins, you'll use at least two tins; or simply bake as many as you want, and refrigerate the remaining batter, to use up to 4 days later.

2) Beat the sugar, oil, eggs, and vanilla till smooth and somewhat lightened in color, about 1 minute at high speed.

3) Add the baking powder, baking soda, salt, and cinnamon, beating to combine.

4) Add the flour, beating just till smooth.

5) Add the zucchini, nuts, and raisins or currants.

6) Divide batter evenly among the prepared muffin cups, filling them about 3/4 full.

7) Bake the muffins for 25 to 27 minutes, or until a cake tester inserted into a muffin comes out clean. Remove them from the oven, and after a minute or so gently tilt them in the pans, so their bottoms don't become soggy. As soon as you can handle the muffins, transfer them to a rack to cool.

Yield: 27 muffins.

Nutrition information per serving (1 muffin, 92 g): 335 cal, 17 g fat, 5 g protein, 19 g complex carbohydrates, 20 g sugar, 1 g dietary fiber, 61 mg cholesterol, 205 mg sodium, 142 mg potassium, 2 mg vitamin C, 1 mg iron, 66 mg calcium, 72 mg phosphorus.


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  • star rating 09/28/2014
  • Estee from
  • With help from a Live-Chat baker from King Arthur I made the following adjustments: I reduced the sugar to 1 1/2 c (we like our muffins not too sweet) I omitted the nuts (our kids attend a nut-free school) I omitted the raisins (some of my kids do not like them; I was advised there was no need to replace them with carrots) I used half KA White Whole Wheat flour (for added nutrition; I was advised not to use more than that or they might become too dense) With all that done, these were still great! I got a request for the recipe from another mom the day my son brought his to school. To the baker who advised me (sorry I've forgotten your name, though I think it may have been Mary Jane)-- thank you for your help!
  • star rating 08/28/2014
  • from KAF Community
  • I added dark chocolate chips of Ghilradelli instead of nuts, and currant. I also replaced sugar with maple sugar I bought from KAF. I will have to make it again. One question, instead of 1 cup of high quality oil, can I replace with 1/2 melted butter and 1/2 oil? I wonder pumpkin seed oil works, too.
    Half butter/half oil should work just fine. Just be careful with the pumpkin seed oil, some can be very strongly flavored. Jon@KAF
  • star rating 08/24/2014
  • Dianemw from KAF Community
  • Delicious, and quick and easy too! I made this with half AP flour and half White Whole Wheat, baked in 2 8 x 4 1/2" loaf pans at 350 for 60 minutes. Came out so moist and yummy!! Will be freezing a few loaves along with the awesome Double Chocolate Zucchini Bread for later!!
  • star rating 08/03/2014
  • S. Brosnan from Fairfax, VA
  • After getting zucchini from a friend's CSA and reading so many wonderful reviews I had to try these muffins. I put a bit of my own twist to the recipe: left nuts out, added KAF ginger bits half white-wheat flour and a cream cheese filling with Fiori di Sicilia. They are delicious and will making them again. Glad I have co-workers who love to eat. Thank you,
  • star rating 07/18/2014
  • Tracy from Martinsburg, WV
  • Very tasty and easy to make. I added a Tbsp of cinnamon instead of tsp, halved the oil and added apple sauce to make up the difference and they were moist and flavorful. Making another batch to freeze!
  • star rating 08/22/2013
  • Diana from Sandwich, IL
  • Delicious! I substituted agave nectar for sugar & didn't notice a difference in taste or texture. Needed to reduce the baking time to 20 minutes.
  • star rating 07/06/2013
  • Laura from Bear, Delaware
  • These muffins are easy to make and tasty. I added a few more raisins and nuts because I love both!
  • star rating 07/04/2013
  • mfistlerstl from KAF Community
  • My family will not eat anything with cooked fruit in it... including raisins!! So in this recipe I substituted grated carrot for the raisins and received rave reviews! My sister orders up a batch for her gatherings and she always comes home with requests for a copy of the recipe. I no longer make any other zucchini bread.
  • star rating 11/19/2012
  • Nancy from Chester, CT
  • I have made this recipe dozens of times and it's a favorite of my family, coworkers and friends. I have one friend who requests these as a birthday gift for his girlfriend! However, I do make one modification to the recipe, I add 1.5 cups of golden raisins which are the soft variety (or soak them in warm water).
  • star rating 11/01/2012
  • pat15712 from KAF Community
  • This is one of my staples to keep in the freezer and to give as a gift. I used 1 cup of chopped craisens instead of raisens. Everybody loves these muffins!
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