Reviewed: Sep. 26, 2009

These muffins are easy and delicious. I added 1 grated apple and used Hershey's CINNAMON chips, instead of chocolate chips. My son eats 2 in the morning before going to work and my husband takes them in his lunch box for a quick, healthy munchie. Thanks for the great recipes!!!!!!!

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Dee

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Reviewed: Sep. 26, 2009

Not the prettiest muffins I've ever made, but tasty and moist. I doubled the recipe and used 1/2 cup of oil and 1/2 cup of applesauce. I think next time I will use half whole wheat flour to give them more substance (and make them a little healthier!).

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Shelley P

Cooking Level: Intermediate

Living In: Sherwood, Oregon, USA

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Reviewed: Sep. 26, 2009

Outstanding and so easy to make. My 4 year old helped make these for her pre-school class and they were a hit.

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Steph

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Reviewed: Sep. 24, 2009

Let me first state that I LOVE MUFFINS! Also, finding any muffin recipe with hidden veggies that tastes great is a plus. So, its no surprise that I ended up loving these muffins. Included this recipe in my "All Zucchini Dinner/Breakfast" inspired by Pam-3BoysMama. For dinner I served "Baked Vegetables," "Savory Cheddar Zucchini Muffins," "Zucchini Chocolate Cake," and "Zucchini Stuffed Chicken." I made this recipe while I cooked dinner but didn't have them until the next day for breakfast.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Sep. 23, 2009

Yummy!

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glowbug

Cooking Level: Beginning

Home Town: Connellsville, Pennsylvania, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 22, 2009

Followed this recipe to a "T"; I felt no tweaking was needed and they turned out delicious! I made them in mini muffin tins for my daughter's class at snack time. They were gone! My daughter loves veggies so they weren't an issue for her; although I had to giggle to myself knowing all the other students had no clue and readily ate them up!!!

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shell

Cooking Level: Expert

Home Town: Manhattan, New York, USA

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Reviewed: Sep. 21, 2009

Yum! I am eating one of these delicious muffins hot from the oven. Moist, tasty and perfect! I made a double batch, and used 1 cup sugar and 1/2 cup oil and 1/2 cup applesauce as others had suggested.

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Chef T

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Reviewed: Sep. 21, 2009

We thought these were delicious! I doubled the recipe and used 1/2 Whole Wheat Pastry Flour. We freeze the extras and used them for mornings we are rushing out the door for school.

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jstephens

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2009

Delicious!!

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CKROPER

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Reviewed: Sep. 19, 2009

Fabulous...I made these with all whole wheat flour and I added 1/4 cup of oat bran and 2Tbl. of flaxseed and replaced the oil with all applesauce and these came out so good, very moist and scrumptous. Only thing was I only got 10 muffins instead of 12, maybe I made them to big. Hmmm.

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VASSFAMILY

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Reviewed: Sep. 19, 2009

OMG - these are fabulous! Very easy to make and taste delicious. I made my first batch with my four-year old daughter this morning - followed the recipe as is, but excluded the walnuts. The second batch is in the oven as we speak - experimenting with half wholewheat flour this time. I used a yellow zucchini (because that's what I have growing in the garden) and you can't see or taste the zucchini at all. Will be making these on a regular basis. They beat the zucchini brownies hands down!

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marthasmum

Cooking Level: Beginning

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Reviewed: Sep. 15, 2009

I get soooo many compliments whenever I make these. What I really love is they go together so quickly that I can make a double batch in the mornings as I get ready for work. My co-workers are treated to warm muffins when I arrive :)

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SPATTER

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Reviewed: Sep. 12, 2009

Mmmmmm :) The first time I made them in my cooking class and I accidently forgot the egg but they still tasted delicious and well I made them again (with an egg) and they didnt taste as well but maybe its just me.

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SaraJo

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Reviewed: Sep. 11, 2009

I got a pile of zucchini from my friend, so my daughter and I made these before going to school. It took maybe ten minutes to get the batter ready. I used just over ½ cup sugar, around 1/4 cup oil and 1/4 cup applesauce, and I ended up adding some more milk because the batter was so thick I couldn't stir it. I used around 1/3 cup white chocolate chips and no nuts. Two tiny zucchini gave me around 1-1/4 cups shredded, so I threw it all in! Mydaughter couldn't believe it was that "yucky" vegetable! Thank you for sharing, Janet. This is one of the better zucchini bread recipes I've tried!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Sep. 10, 2009

Wow these are delicious!!!! Moist and just the right amount of chocolate! I added a bit extra zucchini...just to get more veggies into my kids diet!

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JENNIFERZ

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 9, 2009

These are awesome.. my daughters friends call these the "healtiest snack" they have ever eaten.

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MRSDAVIS21

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

These were delicious! I followed the recipe exactly and will definitely make these again!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Sep. 8, 2009

These are EXCELLENT!! Very moist and delicious. I used whole wheat flour instead of all purpose, cut the sugar down to 1/2 cup of brown sugar, changed the oil to 2 TBSP of olive oil plus 1 snack sized container of applesauce, and baked them as mini muffins (350 degrees for 15 min). My 22 month old daughter and husband loved them as much as I did. Thanks, Janet!!

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