Reviewed: Apr. 3, 2012

I did not have sun dried tomatoes or peppers. I did not shred the zucchini first because it was going into the food processor anyway and it worked great. My kids loved these. I made them as mini muffins so they could just pop them in their mouths. They were a little bland, but will definitely make them again.

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Reviewer:

worldcook

Reviewed: Dec. 17, 2011

These are DELICIOUS! Was cooking for someone who's allergic to milk: substituted butter for olive oil, 1 cup Oatley Cuisine for the milk and sour cream and left out the parmesan cheese on the ones for our guest and it still turned out fabulous! This was a great way to get my kids enthusiastic about zucchini! Thank you so much! **Update: Just made the recipe with all the dairy called for and it's fantastic this way as well! Couldn't even wait for it to cool down before eating one-- they smell AMAZING while they're baking!

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Reviewer:

Betsy

Reviewed: Nov. 7, 2011

These muffins are wonderful - a bit time consuming but worth it. I cut the recipe in half (as there were only two of us eating) and got 9 muffins. Wish I would have made the whole batch because I bet they would freeze well. After cooking the onion and garlic, I threw the zucchini (and a little shredded carrot) into the pan for a couple of minutes to soften and then transferred to a strainer to cool. Did not pulse veggies in a food processor as the bits were already small. Mixed everything else as directed. I was tempted to add more moisture as the batter seemed a bit stiff but I didn't, and they turned out wonderful. These would be great with soup or chili. Will definitely make these again!

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Reviewer:

Ima Cook

Reviewed: Aug. 18, 2011

It was lucky these were as yummy as they were after all the prep and washing up they create...! I love that they can be altered without too much trouble. I did according to the recipe this time but next time I am going to add some crumbled feta and wont blitz the veges as I like 'finding' pieces of the veges as I eat. I got 12 regular size and 20 mini muffins from the mix. Cooked the mini for 13 mins and the large for 30 mins.

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Reviewer:

ChrisMK

Reviewed: Apr. 6, 2011

this is a really good recipe. Muffins are tasty, moist and fragrant. I strictly followed the recipe except for the red peppers I can't eat; I substituted them with about 70 grams of minced speck, a typical italian smoked prosciutto. as others suggested I mixed the parmigiano cheese into the batter. I'll do these again!

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Reviewer:

Milky

Cooking Level: Intermediate

Living In: Rome, Lazio, Italy

Reviewed: Oct. 11, 2010

Can't stop eating these. I was pressed for time so didn't saute the garlic and onions, reduced the onion to 1/4 cup finely chopped and mixed in with the zucchini, also mixed the parmesan cheese in the batter.

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Reviewer:

FARMMOM

Cooking Level: Expert

Reviewed: Aug. 31, 2010

Certainly a 5* - takes more time but worth every bit of the effort. Didn't change anything except to substitute yogurt for sour cream bcos I didn't have any. Made it for church brunch & everyone was surprised at how tasty it is.

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Reviewer:

Reviewed: Jul. 27, 2010

These muffins lived up to all the rave reviews. My only change was to use a little yellow squash for some of the zucchini.

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Reviewer:

ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Reviewed: Jul. 10, 2010

This recipe produces a wonderfully delightful muffin! I must say, it is very time consuming, and took me way more than the 25 minute prep time indicated. But if you do have the time, these are well worth it. I made 1/2 a batch and now wished I made the whole thing. Mine came out perfectly beautiful after 32 minutes. I'll definitely make these again and might try making them in stages. I think I'd prep the zucchini mixture a day ahead, cover and refrigerate it. And the dry ingredients could easily be combined a day ahead. This is a wonderful recipe, so do give it a try. Just plan ahead!

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Reviewer:

bellepepper

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Jul. 4, 2010

Good but....... They lacked zip, so with the roasted red peppers, etc in the food processor we added one seedless and deveined jalapeno pepper, another 1/2-1 tsp salt, a handful of parmesan cheese and replaced 1/2 c all purpose flour with 1/2 c nutritional yeast (not brewers or quick rise yeast) (available at most health food stores). Delicious.

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