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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.

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gone golfing March 07, 2011

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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chefdownunda September 08, 2010

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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Maven in the Making August 27, 2010

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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teachncook July 19, 2010

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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HisPixie July 19, 2008

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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Littleolmee August 27, 2010

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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pammelasue July 19, 2010

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!

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delyanbaggins February 25, 2015

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!

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Pattie C. August 19, 2014

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!

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drinkmore July 13, 2014
Zucchini Nut Muffins