Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Made these for my family tonight. I was so excited about these muffins and I really was hoping to love them. However this recipe was bland, tasteless, and unexciting. What a waste of a good zucchini!
These are exceptional! My son started a vegetable garden a few months ago and its overflowing with zucchini. They just had their first child and have thoroughly enjoyed the homemade deliveries accompanying my frequent visits. They requested a second batch of these muffins. Like the recipe states, garden picked zucchini is very moist, which makes the muffins especially delicious. I used oil because I was low on butter and I added walnuts but not raisins or cranberries. They were scrumptious. The recipe will go down in our family history book of favorite recipes!
I’m so glad you like the zucchini muffins Pam! Congratulations to your son!
I made these with dried crannies and crushed almonds the other day. FANTASTIC! Today, I made with shredded apples and walnuts. Can’t wait for them to cool. This recipe is one of the best.
Has anyone tried freezing these for later?
Muffins freeze well, typically, for a couple months, so I don’t see any issue here. Thanks for your question, Maggie!
These were really good. I used raisins instead of cranberries and lots of walnuts. They were a hearty muffin full of goodness. I shared some with family and froze the rest and pull one out and defrost for breakfast for a treat with my morning coffee. Will definitely make again.
I love all your recipes so when this was the first zucchini muffin option to pop up I looked no further! It was perfect! I had extra zucchini that needed to be used so upped the recipe by 1/4, making up the extra flour with oatmeal (100g). And added chocolate chips. Super moist and light…will be a standard on our house!
I only used 3/4 cup sugar (coconut sugar for me), added some crushed up pieces of a 2.5 oz chocolate bar for “chocolate chips”, and substituted Bob”s Red Mill 1 to 1 gluten-free baking flour to make them gluten free. I still weighed out the 400 grams instead of using measuring cups. Also, I realized I didn’t have nutmeg, so I substituted 1/8 tsp ground cloves. They turned out delicious! Being close to Celiac, I do have to switch out flours, but it’s hard to alter a recipe if it doesn’t have a strong base. Great recipe and thanks for sharing!
I used vegetable oil instead of butter. Had to bake them for 33 minutes at 350. They turned out great! I will definitely make them again.
these muffins are off the chain. So good! I used a bit less than 1 cup of sugar and added raisins. They were plenty sweet. I didn’t need to squeeze the zucchini at all. This makes a ton of batter so I made 12 large muffins- baked them at 350 for about 28 minutes. Highly recommend for a healthy snack recipe!
Love this recipe! I’ve made it many times. I love the taste of dates with the warm spices and it needs less sugar when you use them.
These are good! I used the butter and I made mini muffins.
Delicious! I haven’t made them in a long time…did the recipe always call for ginger?
Thanks so much for the recipe, I can’t wait to make it. It is winter where I live so I don’t have fresh zucchini handy but have lots shredded and froze. Do you have any suggestions on the amount of frozen shredded zucchini I would need? I presume it wouldn’t be different than the 3 cups fresh but do find once it is frozen, there is more moisture and the quantity seems so much lower. Any advise is appreciated.
Hi, Jen! I’d maybe use a scant three cups of frozen zucchini? Let us know how it works out!
I think the are sooo good
LOVE-LOVE-LOVE these muffins just the way the recipe is written. Have made these for years for family and friends. Always moist and delicious.
Loved this recipe! It was very moist. I added raisins even though both of my kids don’t care for them, but they both loved it! Big hit and we’ll be making these again this weekend. My batter made at least 2 dozen, but maybe because I only half filled the cupcake pan.
I wish this recipe said about how many zucchinis you need to buy for 3cups worth of shredded zucchini. I shredded 3 but i think i could have done more. The muffins came out good. I added yellow raisins.
I made these today with the following variations… added 1/2 cup unsweetened applesauce, 2 ripe bananas and 1/2 as much zucchini and made mini loaves instead of muffins because I am shipping them to my Grandson. They turned out fantastic! Oh, and I did use golden raisens, but not nuts. My new favorite bread recipe.
Can you post the nutritional information? These are delicious!!
Hi, Lisa! So glad you liked them! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
Wow. I ate too many. No regrets.Simple and perfect. Thanks!