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    You are in: Home / Recipes / Fruity Nutty Zucchini Muffins Recipe
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    Fruity Nutty Zucchini Muffins

    Fruity Nutty Zucchini Muffins. Photo by newtocookingm&m

    1/1 Photo of Fruity Nutty Zucchini Muffins

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Vino Girl's Note:

    This recipe is a combination of a few different muffin and cake recipes, resulting in a very sweet, moist, and dense dessert-type muffin. I really like the mix of textures and flavors, and those who tried them have all said it reminds them of carrot cake. These are VERY sweet, so use your own judgement and cut back a bit on the sugar if you want (definitely do so if you use anything other than juice-packed or light syrup fruit cocktail). I used a yellow summer squash, and the yellow color was so pretty in this. Because of their high moisture content, keep these refrigerated for the best texture and "shelf" life.

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    Units: US | Metric


    1. 1
      Preheat oven to 325F; prepare muffin pans by either lining them with cupcake papers or by spraying them with cooking spray.
    2. 2
      Combine flour, sugar, baking soda, baking powder, salt, and cinnamon in a very large bowl.
    3. 3
      Combine zucchini, eggs, fruit cocktail, vanilla, applesauce, oil, coconut, and pecans in another large bowl.
    4. 4
      Pour the liquid ingredients over the dry ingredients, and stir gently just until the dry ingredients are moistened.
    5. 5
      Spoon batter into prepared muffin tins, filling them about 3/4 full (these muffins do not rise as much as some).
    6. 6
      Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
    7. 7
      Cool thoroughly and store tightly covered in the refrigerator.

    Ratings & Reviews:

    • on January 18, 2013


      My mom gave us a large tupperware of fruit cocktail that no one ate at a dinner. My kids 4 and 6 think the fruit is strange and they love fresh fruit. So I found this recipe I loved the vanilla and coconut but found the fruit cocktail strange in them :( I did love how moist they are but we were not wanting to eat more than one. I saved the other Half of the batter and froze it and will try adding blueberries like a reviewer stated. Glad other reviewers liked them sorry we did not :(

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    • on November 16, 2011


      I have been meaning to review these for a while considering I have used this recipe a lot and love it. I must say I play with it depending on what I have on hand like summer squash, zucchini or carrots. Also I am not one to keep fruit cocktail on hand so I have substituted ripe bananas and even fruity babyfoods (gasp!) I love millet's texture so I tend to do that instead of nuts, but all of this is intended to say that no matter how I might stray away from the exact recipe the muffins always come out fabulous. Thank you for the inspiration.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2008


      I wish I could give these 10 stars! I omited the fruit cocktail because I didn't have any on hand-and I just added extra applesause to make up for it. I used "chunky homestyle applesauce" instead of regular applesauce and loved the way that they turned out! I plan on making these again and again ! Thank you vino girl!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Fruity Nutty Zucchini Muffins

    Serving Size: 1 (66 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 174.5
    Calories from Fat 57
    Total Fat 6.3 g
    Saturated Fat 1.5 g
    Cholesterol 18.6 mg
    Sodium 148.7 mg
    Total Carbohydrate 27.6 g
    Dietary Fiber 1.1 g
    Sugars 17.0 g
    Protein 2.3 g

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