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Could these be frozen for a few months?
Yes, Taylor. That shouldn’t be a problem at all!
Some people think you can only make Zucchini Bread and Muffins when Zucchini is in season! We freeze our grated Zucchini in zip lock bags in the amounts called for in our favorite recipes! Wash, grate, drain and bag! Get as much air out of bag as possible! Then when ready… bake a family treat! So very good anytime if the year!
Could you use fresh raspberries in place of cranberries?
Hi Gabe. I don’t see why not! Raspberries are slightly more seasonal right now–or at least available all year round. I bet it’s delicious! Thanks for your question!
What is the nutritional breakdown for these please?
Hi, Rachel! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
Absolutely the best muffins ever. Chocolatey and tangy from the cranberries. Just delicious. Will definitely make them again. Can whole wheat flour be used instead of almond flour?
I was also surprised at how runny the batter turned out to be, as well as how un-sweet it was – the amount of honey certainly didn’t make them “desserty” enough. I’ve added plenty of flour and some sugar, and they turned out to be fine. Fine, but nothing earth-shattering, though – I won’t make them again.
I did make these using the unbleached white flour, and they are wonderful; the texture is very nice. Now I will indeed try them with the white whole wheat flour.
Do you, please, have an adaptation without the zucchini, so we can make them all year ’round?
Hi Virginia, I’m sorry to say, I don’t have an adaptation that I’ve tried. You could experiment with grated butternut squash in the winter–the flavor is not so strong with the chocolate and might add the right amount of moisture to the batter. Of course, these days, you can almost always get zucchini, for better or for worse!
A disaster. Don’t even bother. Batter is too wet. Muffins Are a sloppy mess. What a waste. Do you still actually test recipes before posting??? Clearly the zucchini needs to be drained.
Oh no! I’m so sorry that your muffins didn’t work! Did you actually end up baking them, or did you throw way the batter? I found that the batter was, indeed, quite wet and loose (I was also a little worried about it!) but they baked just fine in the oven. The finished muffins are fairly moist, but I thought they they make a good, hearty breakfast. I think that pressing the shredded zucchini before baking would certainly work fine if you’d prefer a softer, fluffier muffin.
One other point to mention is that flour measurements differ, and so does moisture in zucchini. If the grated zucchini seems very wet, try squeezing some of it out. I’ve made these umpteen times and haven’t had a problem. So disappointed that yours didn’t work Laura.
Will the muffins be as good if you replace the all-purpose white flour with white whole wheat flour?
Hi, Virginia — Yes, I think that swap should work fine. Let us know if you try it!
WOW!! These are FANTASTIC, moist, delicious muffins – and no sugar!!
These look delicious! But where I live, I cannot get fresh or frozen cranberries, only dried ones. Would that work?
Yes! you can certainly use dried cranberries, and they would be good. The fresh or frozen berries have a little more pucker, but dried cranberries would be tasty and not too sweet.You could even add chocolate chips if you want to be decadent.
Can you use all regular unbleached flour or do you need the almond flour, too?
Almond flour is really better–the muffins will have more protein and also won’t be dry. If you can’t find almond flour, you can finely chop almonds in a food processor or blender–I think it would worth the effort. I’m not sure about the texture if you substitute regular flour….
Hope that helps!
does the zuchinni have to be drained before adding to dry ingredients? I have made recipes before & they have been very wet when baked. Thanks.
I don’t usually drain the zucchini. The muffins are very moist, but I wouldn’t say wet. You could squeeze a bit of the moisture out with your hands if you are concerned about it. The batter is thick, so I think that’s why they end up perfectly moist; also cocoa powder sucks up a lot of liquid.
Would love to know how you like them!