Zucchini Nut Muffins
photo by limeandspoontt
- Ready In:
- Beat the eggs until they are light and foamy.
- Add the sugar, oil and zucchini.
- Blend well with a spoon.
- Mix the dry ingredients and add to the egg mixture; blend well.
- Add the nuts, and spoon into greased muffin tins.
- Bake at 325°F for 20 minutes.
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!
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!
I followed the recipe with a few changes. I replaced 1/2 c. of the oil with 1/2 c. applesauce. I added 2 tsp. of vanilla, orange zest (aprox. 1/2 tsp.), 1 c. dried cranberries, and used 1. c. chopped walnuts versus the suggested 1/2 c. I also used pumpkin pie spice instead of cinnamon, because it's what I had on hand; same amount 3 tsp. They turned out delicious and moist.
I won't rate this recipe, since I made so many changes. In the interest of making them a little healthier, I used 1 c whole wheat flower, and substituted half the oil for drained crushed pineapple. Since I didn't have enough zucchini I added some carrot, and also some raisins. Despite all my messing around, they turned out great. I will definitely make these again.
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.
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!