Delicious! Based on reviews I tweaked this a little: subbed 1/2 C of WW flour for 1/2 C of the all-purp flour, used a scant 1/2 C each of brown and white sugar, used 2 tsp baking powder and 1 tsp soda, doubled the cinnamon, used butter instead of shortening, yogurt instead of sour milk (with an added splash of milk while mixing to moisten batter just a bit), and added 1/2 C grated apple to the zucchini (after gathering the shredded zucchini in my hands to squeeze out some of the water... hmmm... maybe don't squeeze the zucchini and then you won't have to add the extra milk?). The muffins are light, tender, and will disappear as soon as the kids get home from school, I am sure.

Reviewed On: Feb. 16, 2011

Great! Made as written except I didn't bother with the whole spiraling thing -- mixed the apples with cinnamon, flour, etc. and dumped them in the pie shell, jiggled a little, put on the crumble, and there was dessert! Yum.

Reviewed On: Jan. 9, 2006

A friend made this as a side dish for our pot luck Christmas dinner ... YUM! She used pecans instead of hazelnuts and thinly sliced onion. Definitely a keeper.

Reviewed On: Dec. 28, 2005