Fruity Nutty Zucchini Muffins

Submitted by Vino Girl

"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."

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 30

ingredients

• 3 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 cups zucchini or 2 cups other summer squash, unpeeled and shredded
• 3 eggs, beaten
• 1 (15 ounce) can fruit cocktail in light syrup, drained
• 1 tablespoon vanilla
• 1⁄2 cup unsweetened applesauce
• 1⁄2 cup vegetable oil
• 1 cup sweetened coconut, shredded
• 1⁄2 cup pecans, chopped
• cooking spray (optional)

directions

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

Reviews

[newtocookingm&m]

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 :(

 

[kathryn.b]

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.

 

[GotBoxer]

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!

 

[dessertgirl718]

These muffins get rave reviews every time I make them...the fruit cocktail adds so much flavor AND makes them super-moist. I usualy add chocolate chips to half the batter and frozen blueberries to the other half. The blueberry ones are the most popular - my dad had one this morning (I made a batch last night) and said it was by FAR the best blueberry muffin he'd ever tasted. You can also make these healthier by using all applesauce (instead of oil), using some whole wheat flour and some Splenda in place of the sugar. And definitely get the "no sugar added" fruit cocktail. On the other hand, if you don't care about calories, they're also great with a walnut streusel topping and/or a powdered sugar glaze. Yum!!!