The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 3, 2009
I didnt change a thing and it was amazing, i have four boys not including my husband and they all loved it!!!
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Amy

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The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 7, 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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 25, 2009
very good, needed about 3/4 cup milk, i used fresh zucchini, if using frozen ,drained, would likely need less milk
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 22, 2009
very good and moist! I used 2 cups of flour and 1/4 whole bran cereal, also subsitiuted 1/2 canola oil for the shortening
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 16, 2009
Just okay.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 14, 2009
Great! I had to modify with what I had around the house....so I used an oil/applesauce mix instead of butter, some milk and some plain yogurt rather than sour milk, added some shredded coconut, didn't have nuts, used part white part brown sugar too. The texture is great and the flavor is really nice, a bit spicy and not too sweet. Nice recipe, thank you!
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Hillsboro, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 13, 2009
SOOOOOOO GOOD!!!! This is a recipe I will keep and use often. I followed the recipe exactly the first time which I think is the only way to give a fair review. I like that these muffins are light and fluffy and not heavy as when oil is used. The second time I added raisins along with the nuts with equally perfect results.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 17, 2009
I followed this recipe pretty closely except added a little more cinnamon and nutmeg. The muffins were very bland still and just seemed to be missing something. I could also taste the baking powder as another reviewer had mentioned. Edible but NOT incredible!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 13, 2009
These are unreal! I've made them twice now and the second time I made them healthier by using less sugar (and I use turbinado, which always tastes better in baking to me), more zucchini, and substituting apple sauce for the lard, and voila--they tasted even BETTER than the first time! also DON'T forget that sprinkling of brown sugar on top, it balances out the taste perfectly. my housemates hear the word "zucchini" now and their eyes light up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 9, 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 2, 2008
Good way to have my kids eating zucchini! They turned out perfect, moist and light at the same time. I put some cocoa powder, yogurth instead of sour milk (I had to put more than the recipe requested or the batter wouldn't have been manageable), real butter and 2 cups of shredded zucchini. I'll keep this one!
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Cooking Level: Expert

Home Town: Como, Lombardia, Italy
Living In: Milan, Lombardia, Italy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 17, 2008
Oh so moist. I added some currants. The best muffins I have had in a very long time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 13, 2008
I made some healthy substitutions, but even with that they were wonderful! I did 1 c. white flour, 1 c. whole wheat flour, and 1/4 c. mixed wheat germ and flax seed meal. I used less sugar and 1/4 c. shortening and 1/4 c. apricot puree (in place of applesauce, just because I had it!) I did some with nuts and some without and just a few with brown sugar and found I liked the plain ones best--no nuts and no extra sugar! They were very light and fluffy and delicious! My kids loved them too!
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Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA
Living In: Kaysville, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: 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!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Copperas Cove, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 9, 2008
These are great muffins. I added a 1/2 cup of chocolate chips as if there is chocolate in them, my kids will eat them. These are a hit at home as well as in my daycare. These muffins have become a favorite around here.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 17, 2008
I used pumpkin instead of shortening and added 4 tbs hot chocolate mix (because it was too late to go get cocoa powder...) and craisins... wow how lovely as a loaf! flax and oatmeal sprinkled on top - very nice and moist.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 1, 2008
Very yummy, but a little high in sugar for a breakfast muffin in my opinion. I may try it again with less white sugar and skipping the brown sugar altogether. Great taste from the zucchini (I used shredded apple too based on a review) and cinnamon/nutmeg.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 27, 2007
My friends very picky eaters actually requested these muffins! I cannot get them to eat anything while while they are at my house! I used the pumpkin pie spice and apple idea from a previous reviewer! What a hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 8, 2007
Loved this recipe. Increased the nutmeg and cinnamon. Moist & delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 28, 2007
This was ok, with a little tweaking. I did double the cinnamon. I also doubled the nutmeg, which I'm not gong to next time. It was overpowering. I added a bit more sugar and used half wheat flour and half regular flour. Ill make these again, and also, grate the zucchini with the fine grater, not the bigger one.
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Cooking Level: Expert

Home Town: Sacramento, California, USA
Living In: Surprise, Arizona, USA

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