Zucchini Nut Muffins

These were amazing!! Only thing I would suggest is that you let them cool completely before storing. Mine were still a little warm and this produced an entirely different texture from the ones that were eaten straight from the pan.

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Another happy Zucchini Nut Muffins maker here! I used the 1/2 cup applesauce/1/2 up canola oil trick. Also, I didn't have a flour sifter, so I just used plain flour unsifted -- it seemed to work, although I don't know if it would be better or worse than with sifted flour. I found that this recipe makes A LOT! And these things are filling, too. I usually binge eat batches of cookies/muffins within 3 days, but this recipe kept me going for a good week. I am a young guy and eating 3 of these for breakfast basically kept me going for the whole first half of the day. So expect a very hearty and satisfying muffin.. Thank you for sharing!

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These muffins are so yummy even my picky-eater husband loves them. I did make a few changes, however--used 1/2 c oil and substituted applesauce for the other 1/2 c., doubled the walnuts to 1 full cup (which I still think is not enough), used 2 c white flour and 1 c wheat flour, and to adjust for our high altitude (6,000') I reduced the white sugar to 1 1/3 cups and reduced the baking soda to about 2/3 tsp (and left the baking powder as is.) Next time I might add more than the 2 cups shredded zucchini though...it just seemed to disappear in the batter. They came out perfect--the texture was moist yet fully baked (not gummy or sticky) and the flavors were very balanced (zucchini, cinnamon, walnuts.) Will definitely make these again before the zucchini runs out!

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Really great flavor! Took someone's suggestion of sprinkling the tops with cinnamon sugar. Great idea - mmmmm! I wanted to make some mini loaves too. Found this recipe to be the perfect amount for 12 regular sized muffins and 3 mini loaves (the loaves took longer to bake, of course). Thanks so much!

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Just made these with some fresh-from-the-garden zucchini...yum! I added a handful of chocolate chips to the batter with the walnuts and the kids think they're eating cupcakes! Thanks for the recipe!

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I just finished making 3 batches of these. Delicious. I put them in freezer bags (12 per) and then we have them all winter. I made 2 batches without nuts (for the weird people who don't like nuts...) I also used 1/2 c applesauce for 1/2 the oil, and used about 1 c sugar, but upped the brown sugar a bit. Great way to use some of the abundant zucchini!

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Like others, I made modifications and my family enjoyed the muffins. I used 1/2 oil and 1/2 applesauce and I cut back on the cinnamon because 3 tsp seemed like a lot (it isn't). Next time I'll use all the cinnamon. I also topped the muffins with a cinnamon sugar mixture. Very tasty and moist muffins.

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Dang these are good muffins!! I used part of a massive leftover zucchini from my garden, cut the oil in half and used applesauce as others suggested. I cut the white sugar to 1 1/2 cups and used 1/2 cup of brown sugar. I added sliced almonds as they were the only nuts I had in the house. My company loved them and went home with the recipe. Thanks for posting!!

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Super yummy muffins and perfect amount of sweetness!!! This recipe is a keeper. I substituted 1/2 c. applesauce for 1/2 c. oil and added 2 tsps of pure vanilla. I also added 1/2 cup of golden raisins. The only thing that would make a top notch muffin is if there were more nuts and raisins. Next time I would add 1 c. walnuts and 1 c. raisins. Also, I may also add an additional 1 c. of zucchini. I would probably need to add more sugar.

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I just finished making these and they are amazing. I used no oil, just one cup of applesauce in place of the oil and they are still incredible! I also sprinkled the cinnamon/sugar on the top. Very very good. Will make alot of these as zucchini is abundant right now. Thank you!

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These muffins are wonderful! I made them without the nuts because my husband doesn't like them and added raisins to half off the batch. I did add about 1/4 tsp of nutmeg also. I made mine bigger so I ended up with 21 muffins. The texture is beautiful and light.

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I have made this recipe twice now and have loved it both times, though I changed the recipe a bit. Instead of oil, I've used 3-4 really ripe bananas and a drizzle of olive oil. Also, I cut the sugar in half, using only 1 cup white sugar. Finally, I used 2 cups whole wheat flour and enough white flour (depending on the day, 2/3 to 3/4 cup) to make it the right consistency. We just eat these right up...breakfast, snack, whatever. They're awesome! Might also add a teaspoon of vanilla next time. A great way to use up all the zucchini from our garden!

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Wonderful muffins. Very easy to put together and nice and moist. I made them a couple of weeks ago, and froze some. They are excellent after two weeks in the deep freeze. I did add dried cranberries to half the mixture, for a bit of variety. Thanks for sharing your recipe.

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These are very moist muffins. The recipe makes a ton

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Made these after being gifted a large zucchini, and they're wonderful. I added the walnuts to the top of each muffin instead of mixing them in - just a personal preference. Thanks for the recipe!

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Very good. I made these for my GS and the recipe made 24 regular sized muffins. I used Splenda instead of sugar and substituted half of the oil with applesauce. Since I had one ripe banana to use up, I added that too! I think next time, I will grate the zucchini finer since my GS did ask what the green stuff was ( he doesn't think he likes zucchini). But when he tasted them he said they were really good. I did make some icing glaze for the tops, so that might have helped too! Thanks for a good recipe. Donna I'm editing to add that I took the muffins to my GS on Wed. and had to take the other 12 to him last night.....seems he and his sister ate them all in one evening. Guess I will be making another batch soon.

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These were awesome! I used whole wheat flour, 1/2 cup flour replaced with ground flax. I added 1 tsp. vanilla, and used 1/4 cup oil, and 3/4 cup applesauce.

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I loved them. Much more so than the top rated zucchini recipe. I did alter slightly, used 2 cups whole wheat flour, and 1 cup white [sifted], 1/2 applesauce for the oil, and I did include the walnuts. Thought they were delicious, and my 5 and 2 year old DDs and husband agreed. We keep them in the freezer then defrost a few at a time when we feel like muffins. Thanks for posting, sure to use again and again!

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