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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.
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!
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!
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!
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.
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!
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!
These were great! I made these with carrots instead of zucchini because I didn't have enough on hand, and put pecans in half of the batch. I also replaced half of the oil with crushed pineapple. 1 cup of sugar is plenty, and my family liked them. Thanks for the recipe!
Made these today with fresh zucchini from our garden and replaced half of the oil with home canned applesauce and they are great!! They do deserve a five star!
Yummy and uses zucchini! My family and I liked these because they were moist and easy to make. I did get more than 24 muffins, thank you!