Super Duper Zucchini Muffins Recipe

Reviews More Reviews

Most Helpful Positive Review

Mar 23, 2007

We made this recipe a bit healthier...a delicious breakfast treat! I used freshly ground whole wheat instead of white flour, cut the sugar down to 1/2 cup, used 2 teaspoons of cinnamon (kept nutmeg at 1 tsp), upped the salt to 1 tsp (but used yummy sea salt), used cold butter in place of shortening, used 1/2 cup plain yogurt as we didn't have sour milk on hand, used 2 cups zucchini, and a whole cup of the walnuts. I could not even stir the batter, it was so thick, and so added a splash of milk -- worked like a charm. These muffins were not light and fluffy as others attested to, no doubt because of the whole wheat, butter, and extra nuts. They were hearty, tasty, and very satisfying. We will make these often!

—BURTMOMMIE

See full review »

Most Helpful Critical Review

Sep 08, 2009

I followed the advice about reducing the sugar and adding half whole wheat flour... I was the only one in the house who would eat them.

—hausfrau

See full review »

86 Ratings

See other versions of this recipe!

Aug 08, 2005

With just a few changes/additions, these are my family's favorite breakfast on the go! I substitute 1 C whole wheat flour and 1/2 shredded apple and one shredded carrot for 1/2 C of the zucchini. I also heap the t of cinnamon and have switched to pumkin pie spice (as I was out of nutmeg). It adds a little zing and they are super moist! IQF them on a cookie sheet for about 10 minutes after they are completely cooled and then throw them in a Ziploc for easy storage. When someone wants one, zap it at 50% power for 30 sec and full power for 15. It's just like they were straight out of the oven! Thanks for this one!

—Cristin Smith

See full review »

Jul 10, 2003

Wow! These are the best muffins I have ever had. The texture and flavour are perfect.

—COSMOMEOW

See full review »

Jul 14, 2003

Unbelievable!!! Moist and delicious...I followed the recipe exactly. I had quit making muffins because no matter what I did, they always came out a very dissappointing, but not so with this recipe, it's fabulous...give it a try.

—Jayna

See full review »

Dec 09, 2008

I hate rating recipies if I've altered the ingredients, because then I'm not rating the one listed but the one I created. But I feel, for this recipe, my changes didn't alter the end product that much, and if anything, the original recipe may even be better. Instead of all white flour, I use 1 1/4 white, 1/2 cup of whole wheat, 1/2 c flaxseed meal and 1/2 c wheat germ. I left the sugars the same and used 2 heaping tsp. of cinnamon and 1 heaping tsp. of nutmeg. I used probably more like 1 2/3 cup of shredded zucchini, which I squeezed out first. The same amount of milk and salt and real butter rather than shortening (I don't do fake foods). These muffins were OUT OF THIS WORLD. I'd never had zucchini muffins before, so I was surprised at the nice sweet taste these had. I will make these again and again.

—Jenn

See full review »

May 23, 2003

Absolutely delicious! I used half white, half whole wheat flour, and these muffins were wonderful. Thank you for posting this recipe!

—GAUCHO

See full review »

Jul 23, 2008

EXCELLENT! These are really tasty. We just finished making them and my family is WOWED! We did some of the adjustments from previous reviews and they turned out perfect. We added 1/8 cup more milk, used 2 tsp pumpkin pie spice, and 1/2 cup white sugar and 1/2 cup brown. Instead of so much baking powder we used 1 1/2 tsp powder and 1 1/2 soda. To lessen the "baking powder" taste. The are moist, light and full of flavor! This recipe is a keeper!

—BECKERS68

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pineapple Zucchini Muffins

Lemon Zucchini Muffins

Peanut Butter Chocolate Chip Zucchini Muffins

Chocolate Zucchini Muffins

Five Spice Muffins

Zucchini Yogurt Multigrain Muffins

Super Moist Zucchini Bread

Carrot, Apple, and Zucchini Muffins

Rice Zucchini Muffins

Savory Cheddar Zucchini Muffins

ADVERTISE WITH US

Nutrition

Calories
295 kcal
15%

Carbohydrates
41.1 g
13%

Cholesterol
35 mg
12%

Fat
13 g
20%

Fiber
1.3 g
5%

Protein
4.6 g
9%

Sodium
245 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Super Duper Zucchini Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 295
Calories from Fat: 117

% Daily Value *
Total Fat 13g 20 %
Saturated Fat 2.8g 14 %
Cholesterol 35mg 12 %
Sodium 245mg 10 %
Potassium 115mg 3 %
Total Carbohydrates 41.1g 13 %
Dietary Fiber 1.3g 5 %
Protein 4.6g 9 %
Sugars 22g
Vitamin A 1 %
Vitamin C 5 %
Calcium 9 %
Iron 16 %
** Thiamin 22 %
Niacin 19 %
Vitamin B6 5 %
Magnesium 7 %
Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.