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The Shipyard Galley's Zucchini Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

The Shipyard Galley's Zucchini Muffins Recipe

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.

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directions on our blog

At a glance

Prep
Bake
Total
Yield
27 muffins
Nutrition information

Ingredients

Choose your measure:

  • 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 or King Arthur White Whole Wheat Flour
  • 2 cups grated or finely chopped zucchini
  • 1 cup chopped walnuts
  • 1/2 to 1 cup raisins or currants

Instructions

  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.

Nutrition Information

  • Serving Size 62g (one muffin)
  • Servings Per Batch 27
Amount Per Serving:
  • Calories 210
  • Calories from Fat 100
  • Total Fat 11g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 160mg
  • Total Carbohydrate 28g
  • Dietary Fiber 1g
  • Sugars 17g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.