I was really impressed with this recipe. It has wonderful flavor and a great texture. I can't wait to make it again! I made 12 muffins and 24 mini's (I didn't have the sunflower seeds this time, but I'll make sure to have them on hand next time.)

These were good. They tasted like zucchini bread in the shape of muffins. I thought the spice quantities were perfect. They almost tasted like spice cake.

We loved these muffins. What a great way to use a zucchini. My 5 year old daughter said they tasted just like pumpkin pie. I thought they were more like a dense spice cake. I didn't have any coriander so I didn't use it. I didn't cut back on any of the other spices and the taste was just right.

I also added an extra 3 Tablespoons of water to this recipe. I substituted 1/3 cup of melted butter in place of the oil It turned out quite nicely. I also sprinkled some vanilla sugar that I had kicking around on top of each one. The smell was heavenly.

These were a very good and held together well, not dry or crumbly. I followed one reviewer's suggestion and halved all the dry spices, it was perfect. I don't know if I like the sunflower seeds in them, I'm going to try a different nut, maybe walnuts or pecans. Everyone in my family loved them! Thanks for the recipe!

This recipe was easy and turned out great. I omitted the sunflower seeds, and added raisins. Love the spices used, i'll definitely use this recipe again!

The spice flavor is great, but they are way too sweet. If you like store bought muffins, which should be called cupcakes, then use all the sugar. I'm going to add the spices to a more healthy whole grain muffin recipe.

WOW - these were fantastic! I didn't change a thing and they are delicious - thanks so much for sharing.

Wow, this is an amazingly good recipe! I made them for my baby (with a few modifications) and ended up eating a lot of them myself! My modifications: I used 1 cup grated zuchinni and 1 cup grated carrots, left out the sunflower seeds, used less sugar (one heaping cup instead of 1 1/2 cups and it was plenty sweet! I can't imagine using the full amount.), and I didn't have any cloves, so I used 1 teaspoon pumpkin pie spice instead. This recipe is SOOO good! We're down to our last muffin and I can't wait to make it again!

Yum! I did make a few changes since I wanted to be able to give some to my little one. I didn't use the sunflower seeds & cut the ground seasonings in half. The flavor was subtle but very nice. I can imagine that the full amounts would be nice, as well, as would including the sunflower seeds. I didn't have any trouble mixing the dry & the wet ingredients that others mentioned. I will definitely make this again! Very tasty!

Very nice cake-like muffin. I made them without the sunflower seeds. I thought they were very sweet, moist, and tasty!

I brought these to work for a spontaneous "Happy Friday" treat and they disappeared in no time! I used a whole, small round zucchini squash from which I removed the seeds and grated/chopped in the food processor, and used more wheat flour than white (1+3/4C wheat & 1C white.) Also ground (then sifted) my own coriander in my coffee bean grinder because I only had the whole seed version. Used almond extract instead of vanilla. Finally, I added a couple handfuls of raisins just prior to adding the boiling water to the zuke mixture so they could soften and plump. They turned out perfect! Didn't have any sunflower seeds to add but definitely will make a point of it next time for the crunch factor. Spicy good! A+! Thanks!

This was a great recipe. I did not have coriander, nutmeg, or sunflower seeds, so I ommitted those and the muffins were still good. If I make again, I will add a little more sugar, because I would've liked them a little sweeter. Thanks for the recipe!

Very good muffins. I'll definitely be making these again, as I have a freezer full of shredded zucchini....

These are definitely spice muffins. I couldn't find my coriander so I left it out, but there was plenty of spice flavor in them without it. I added one large grated carrot to the zucchini and used prune butter and 1 T of oil in place of the 1/3 cup of oil, and left out the sunflower seeds entirely since I don't like them. Even with these changes the muffins came out really moist and fluffy, and were very easy to eat and eat and eat. I did get quite of few of them, though. I made 18 regular sized muffins and 20 mini muffins, although that could have been because I added more to the batter (the carrot).

Absolutely delicious - I used 2 cups whole wheat flour to 3/4 cup white. And I used less sugar. It seemed like a lot to me, and I don't like a sweet muffin. Love the sunflower seed crunch!!

moist and delicious! wonderful muffins! a real keeper.I left out the seeds, as am not a big fan. otherwise just yummy!

Very moist and yummy. My roomate loved them. I didn't add any sunflower seeds beause I didn't have any but it didn't matter. Not too sweet. I might add a bit more sugar next time because I have a sweet tooth.

I did not have any trouble with this recipe being too dry. But my zucchini was frozen so it had lots of extra water in it. I baked mine for 30 minutes. I thought they came out great.

Easily and quickly prepared. Excellent flavor. My kids even ate them after i told them vegetables were hidden inside.