Reviewed: Mar. 17, 2013

We loved this recipe. I used frozen zuchinni and added all the liquid too. I also added about 1 cup if mixed chopped dried fruit along with the raw sunflower seeds - really nice and moist and perfectly spiced.

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Reviewer:

Lise

Reviewed: Sep. 8, 2012

Exceptional! The flavor of these muffins is outstanding! I used sucanat instead of white flour and baked jumbo muffins instead of regular sized. They even looked perfect with high domed tops. I must admit I did not use the sunflower seeds because I didn't have any, but I did add a few blueberries. I will be making these often! In fact I may just use this recipe for my zucchini bread as well.It is that good! The spices make the muffin!

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Reviewer:

Lynnje

Reviewed: Sep. 28, 2011

Excellent base recipe but modified it more than usual- used 1/3 Cup buttermilk, 1.5 Tb oil,used 3 cups WW flour, added 3 TB gluten, 1 TB baking powder; also next time, will reduce the clove as it did not please my little guy; the spice mix was really nice as was the added veggies - thank you for the recipe

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Reviewer:

Planete

Reviewed: Aug. 24, 2011

I believe these would be much better without the sunflower seeds. Will try them without next time.

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Reviewer:

NSROWE

Reviewed: Aug. 20, 2011

My family fell in love with these muffins, even my finicky boys who hate vegetables. I didn't tell them that there was zucchini in them and they couldn't tell (and I never told them either). This is an easy way to get another serving of vegies into everyones diet without much trouble. Thank you for this great recipe.

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Reviewer:

Cooking Star

Reviewed: Jul. 25, 2011

very good--lite & none of the dense zucchini taste/texture--will most certainly be making these again. only change was I used white whole wheat flour.

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Reviewer:

MI Chick

Reviewed: May 31, 2011

These were delicious and pretty easy to make. I used my food processor to grate zucchini and that made it fast and easy!

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Reviewer:

susan

Reviewed: Oct. 25, 2010

Delicious, chopped up a small bag of mixed seed, nuts and fruit and added it to the muffin dough. Even my picky eater loved these muffins and said they are the best ever, and she got the sevret ingredient vegetables.

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Reviewer:

happyliesl

Reviewed: Oct. 23, 2010

I cut this recipe down to twelve servings. I used hot brewed Tazo chai tea instead of plain water. I also used whole wheat flour, pecans instead of sunflower seeds (only because my family isn't big on sunflower seeds), I cut the salt down to a pinch and the sugar down to a half cup (we're really watching our salt/sugar intake) and I kept all the spices and vanilla to a teaspoon for the twelve muffins. After folding the wet ingredients into the dry, the mixture was still too dry. I needed to add another 3/4 cup of liquid to get it to combine and look like muffin batter. I did add 3/4 cup of lowfat buttermilk. The smell of these baking is really out of this world. All of us really enjoyed them, though mine did turn out a little dry. It could just be because I did cut the recipe back or maybe I baked them too long or overmixed them due to the not enough liquid. Still, a great muffin. I think next time, I might add a half cup of organic raisins in the shredded zucchini step. Keeping the spices high in this recipe really negated the need for extra fat or sugar. This is a really flavorful zucchini muffin.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 4, 2010

SO GOOD. I made a healthier variety with 1 c white rice flour, 1 3/4 spelt flour and 1 tsp xanthan gum. Also reduced the sugar to 2/3c and they were plenty sweet. The spices override it all and they are a fabulous mix!

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