Reviewed: May 24, 2012

I am normally a big fan of zucchini muffins like this. I could not find my usual recipe, but found this one with rave reviews and gave it a try. I followed the recipe exactly, but they were dry, bland and there was far too much cinnamon for my liking. The only reason I gave it a 3 is because they were still all eaten. Normally I puree the zucchini so the kids do not see it, so the shredded zucchini was a tough sell for the kids; although they still ate them. I have found my original recipe and will go back to that one from now on.

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Reviewer:

kb1

Reviewed: May 21, 2012

So good!! I didn't measure the zucchini, just shredded a medium sized one. I used 1/2 to 3/4 cup of MINI chocolate chips (the mini work so much better), didn't use any nuts, and replaced the oil with applesauce. They are so yummy, and moist!

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frgsonmysox

Reviewed: May 16, 2012

Amazing recipe! I'm not much of a fan of zucchini, but, I really liked. Def will try again.

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HexScarlet42

Reviewed: May 3, 2012

Great alternative to traditional muffins. I did sub both 1/2 applesauce and 1/2 canola oil for the amount called for. Also used equal parts combination of unbleached a.p. flour, whole wheat flour, and almond meal. Additionally used 1/2 amount of turbinado sugar. Turned out fabulous. (16 servings size)

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Reviewer:

Mary Ann D.

Cooking Level: Expert

Home Town: Texarkana, Texas, USA

Living In: Flower Mound, Texas, USA

Reviewed: May 1, 2012

VERY GOOD ! thanks. I did omit the choco chips though...

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Reviewer:

newcook

Cooking Level: Intermediate

Home Town: Aylmer, Quebec, Canada

Reviewed: May 1, 2012

Seriously wonderful muffins. Used all applesauce instead of oil and it did not become that dense/spongy muffin applesauce sometimes makes it. Light, fluffy and moist-my husband loved them! Thank you!

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Reviewer:

Raja914

Reviewed: Apr. 7, 2012

These were the perfect accompaniment for our breakfast today; not only delicious, but allowed me to use up the last of the zucchini in the fridge. Bonus! I did use 1/2 w. wheat/all purpose flour and 1/2 applesauce/oil; peeled and shredded the zucchini finely so it would blend in. I used pecans since I didn't have walnuts and let the 1/4 cup of choc. chips overflow just a bit. :-) The leftovers will be perfect for a quick pre-church Easter breakfast tomorrow. Thanks for the recipe, Janet--I will definitely make these again!

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TeacherMommy

Cooking Level: Intermediate

Reviewed: Mar. 27, 2012

These are awesome! Moist and tasty! I used 1/2 c whole wheat flour snd used brown sugar and left out the nuts because I don't like them and doubled the chc chips! Y.U.M.M.Y!

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Reviewer:

VivK

Reviewed: Mar. 22, 2012

These were amazing! I wish there were nutrition facts for them though! My new fav muffin recipe!

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HotPinkGurl

Reviewed: Mar. 14, 2012

Excellent recipe. I took out the walnuts (didn't have any), used half zucchini half carrots and made muffintops instead...just dropped them by the spoonful on a cookie sheet. Prior to baking, I topped them with streusel topping (butter, brown sugar, cinnamon). They spread out a bit to get a nice crispy edge, but still retained a soft middle. My toddler thinks they're a treat. She thinks she's eating cookies for breakfast and I get to sneak vegetables in her breakfast. Double win! Thanks for sharing this recipe. :)

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