Reviewed: May 12, 2012

Great, quick muffin. I had to bake mine about 4-5 minutes longer than 20 minutes, but they have a nice texture and a good, summery taste. I subbed plain yogurt for sour milk, and ended up putting a little extra zucchini in the mix. I'm looking forward to trying this with whole wheat flour and adding oats. Great recipe as is, however.

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Reviewer:

misserin13

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Dec. 9, 2011

Fantastic, first batch gone in one day, making second batch next day!!!

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Reviewer:

Hudsonv97

Reviewed: Aug. 14, 2011

Moist and delicious! I substituted applesauce for shortening. A keeper!

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Reviewer:

adrianna

Cooking Level: Intermediate

Home Town: Halsey, Oregon, USA

Reviewed: Aug. 14, 2011

Yum! I made mine multi grain. I'm deleting my other zucchini bread recipes, this is a keeper!

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Reviewer:

Erin

Cooking Level: Intermediate

Home Town: Clyde, Ohio, USA

Living In: Dallas, Texas, USA

Reviewed: Aug. 5, 2011

I cut the sugar back a bit, to a touch more than a half cup. I used a teaspoon each of baking powder/baking soda and instead of using a whole half cup of shortening, I used a quarter cup of melted butter and a quarter cup of unsweetened applesauce. At the last minute, I added a little more than a half cup of raisins that I soaked in hot unsweetened chai tea before I added them to the batter. I actually got 18 muffins out of this recipe that were a bit on the large side and mine were done in a little over 20 minutes. These were so good! The kids and I just loved them. It's one of the best muffins I've had all month. My oldest boy ate four and asked for more! This recipe's a keeper.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 16, 2011

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.

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Reviewer:

Christie in Japan

Cooking Level: Intermediate

Home Town: Little Fort, British Columbia, Canada

Living In: Fukuoka, Fukuoka, Japan

Reviewed: Feb. 16, 2011

Excellent recipe! Make sure to grease & flour muffin pans heavily. We made regular size (no paper liners) & Mini Muffins (with paper liner & greased the lip of the pan for expansion of batter above the liner). Cooked minis for 12 min. Used H&H w/ vinegar for the "sour" milk. Batter is quite thick, which is OK. Zucchini leeches water when cooked, so they came out super moist and perfect. Very hardy muffins, with just a touch of sweetness. I can't stop eating them.

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Reviewer:

Jewelsmom

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Los Alamos, New Mexico, USA

Reviewed: Nov. 28, 2010

Really yummy and moist! I used whole wheat flour and butter instead of shortening.... Shortening kinda scares me with all the hydrogenated and partially hydrogenated oils. Were great and still perfectly fluffy and light!

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Reviewer:

Five

Reviewed: Nov. 23, 2010

myself and 4 kids loved these!!! I made mine apple muffins instead of zucchini ; ) and a couple other substitutions: 1 cup whole wheat flour, 1 cup white, 1/4 cup flax meal 1 cup brown sugar - 1/4 cup splenda 1/2 cup margerine instead of shortening 1/4 plain non-fat yogurt instead of milk added 1/4 tsp. cinnamon and just a 1/4 tsp. nutmeg. shredded granny smith apples instead of zucchini. no nuts. baked for 17 1/2 mins.

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Reviewer:

Cobber

Reviewed: Sep. 20, 2010

Love this recipe. I adapted it to fit what I had on hand to make it. Instead of shortening I used 1/2 cup applesauce and mixed it in with the dry ingredients before adding the wet ingredients. Also I did not use sour milk, instead I put a mixture of 2% and coffee mate creamer into it. These are great.

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