Reviewed: Oct. 20, 2007

WOW I loved these muffins. So moist and just really tasty!

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MISS ALLI

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2007

these are really good i used wheat flour to make it healther but they were awesome and everybory liked them!! thanks for the awesome recipe

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healthnuthikers

Cooking Level: Professional

Home Town: Carrollton, Georgia, USA

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Reviewed: Sep. 26, 2007

Absolutely delicious! We followed the recipe to the letter except... egg yolk only, no egg white due to allergy. No nuts (my son is allergic to those too), so I used double the chocolate chips instead. The kids, me and Grandma all love these muffins!

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Tana

Cooking Level: Expert

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Reviewed: Sep. 25, 2007

These were fantastic muffins! I love zucchini bread and wanted something that could hold up better than sliced bread. I followed the recipe exactly except to add a bit more chocolate chips. If you try this recipe, please keep in mind that you can taste zucchini, it is not like a regular choc. chip muffin! My kids did notice a difference, but I will keep trying to persuade them to eat! I plan on making this over and over again!

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3monkeys

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

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Reviewed: Sep. 21, 2007

LOVED IT! I used half braown half white sugar! AND I tossed in a little ground cloves and nutmeg..REALLY yummy! Doubled recipe = 15 texas muffins.

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LeaAnne

Cooking Level: Expert

Home Town: Novato, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Aug. 31, 2007

Good and easy to make. I did double the chocolate chips and frankly still think they could have used more LOL...

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CDPEFFER

Cooking Level: Intermediate

Living In: Ludington, Michigan, USA

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Reviewed: Aug. 30, 2007

Very Good. I doubled the recipe and put 1/2 in the freezer. Perfect way to use zucchini!

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sbruins79

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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Reviewed: Aug. 27, 2007

Fabulous recipe!! Easy to make, delicious taste, moist and flavorful! I am completely addicted to these muffins :) I didn't even change a thing.

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craftlady

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Reviewed: Aug. 21, 2007

These are just delicious! My kids love them and they make a great snack to take to school. Highly recommended!!

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nichole

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Reviewed: Aug. 1, 2007

Fantastic muffin. Super moist and easy to make. I wasn't too sure at first about it when it didn't call for baking powder, but it didn't matter. They were so good!!

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Sarah

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Reviewed: Jul. 23, 2007

Fantabulous! Oh so good and was the easiest way to sneak in veggies for a visiting finicky child. I was happy to use zucchini that I picked from my garden and although maybe not great for my waistline, great for the kids to try. The only change I made was to add 1/4 cup shredded coconut and used regular size chocolate chips. Everyone loved them and I doubt they will be around by the end of the morning. Great recipe!

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 22, 2007

Very good! I substituted 1/2c. whole wheat flour for 1/2c. of the white flour, which I think lent a nice hearty flavor & texture. I will definitely make these muffins again!

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Jessikate

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Reviewed: Jul. 19, 2007

This is a delicious recipe as is. The mini chocolate chips are the perfect size and each muffin is super moist.

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Nicole

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Reviewed: Apr. 25, 2007

These were great, however I did make a few changes. I used canola oil instead of vegetable oil--it's what I had on hand. I also used the regular sized chocolate chips--not mini, and used 1/2 cup of them. These are great--especially warm or reheated in the microwave.

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