Kathie's Zucchini Muffins

these were so light and tender you would never know they were made with whole wheat flour. I followed with recipe exactly and these were so full of flavor DH thought they were the best and he can be picky

These were quite good. I increased the recipe by half to make the muffins larger and added 1/3 cup of chopped walnuts. I also used all fresh-milled white wheat flour and replaced the white sugar with granulated honey and they turned out fine. I did use granulated sugar on top and it added a nice touch. They rose attractively with nice round tops, and even my husband, who doesn't like zucchini, ate them without complaint!

These were good and SUPER-easy to make..quick too! The only suggestion I have is if you have picky kids -- peel the zucchini before you shred them. My son was SURE the green flecks were parsley and was pretty hard to convince to eat them.

QUITE good--we will definitely make these again! They benefited from a teaspoon of vanilla and I used turbinado sugar on top--wasn't worth it, as it just got sticky and melty, not crunchy.

These are really easy to make and very tasty! They also freeze well. A keeper!

These were outrageous, good consistency, good flavor, but I only got 8 instead of 12.

Excellent muffins! 1 medium zucchini was perfect. I even modified them (totally replacing the egg w/a substitute b/c my son is allergic to eggs) and they came out great. Took them to the beach to share w/the family - after my 2 sons had 3 each, everyone else got to taste them! I am about to mix up a batch right now!

This is quite possibly the best healthy muffins in the world! My husband likes them topped with chopped pecans. I like mini choc chips on my muffins. Great to add different toppings before you bake so you have several different options.

A bit sweet for me, and the next time I make them I'll cut the sugar (maybe even by half). But the texture and flavor is wonderful. I did add 1 TB ground flaxseed and a 1/2 tsp. of allspice for added zing. Chopped walnuts or pecans would also be a good addition.

Great recipe! I don't think it needs the cinnamon sugar on the top because the muffins are sweet as-is. I added dried cranberries this time as Kathie suggested and topped half the batch with toasted walnuts. I brought them into work last time and my coworkers loved them. I got a dozen each time I've made them. Very quick and easy!

So I have to admit that I changed this to chocolate zucchini muffins and added 2 tablespoons cocoa powder and a half cup chocolate chips but everything else I left the same. WOW they turned out amazing. They were very moist and flavorful. Highly recommend; next time I will try without the chocolate. ;)

Dang, these are good muffins! I agree with the other reviewers that these are delicious and moist, without being too sweet. I followed the recipe pretty exactly (did substitute soy milk), but doubled it so that I would have some for the freezer. Thanks, Kathie, whoever you are!

I didn't have whole wheat flour on hand so instead, I upped the all purpose flour to 1 cup and used 2/3 cup of wheat bran. I also added a handful of chopped walnuts for some crunch. Otherwise, I followed the recipe exactly as written and these came out amazingly well! I ended up with 9 muffins, rather than 12, but I wanted them to be a little larger. They are moist and very flavorful - almost like carrot cake, but less dense (I guess more similar to banana bread). I think the amount of sugar is perfect - not too sweet, but just sweet enough. The cinnamon-sugar topping really adds a nice touch. I'll definitely be making these again.

These little muffins were easy to toss together and tasted very nice. They were yummy & healthy - I do wish they had a bit more "oomph" to them, as they are fairly bland as is. Perhaps adding in additional spices (allspice, nutmeg, etc) would punch it up a bit.

I made some mods, but it's a great base recipe! I used 1/3cup carrots instead of all zucchini (both squeezed out a bit), replaced the oil with apple sauce, and sub'd agave nectar for the honey (straight) and sugar (used only 1/4cup agave and also reduced the milk to 1/3cup - also baked on only 375 for 15 mins). Oh, I also used 0.5oz wheat bran and 0.5oz flaxseed powder and only 2oz white flower to boost the nutrition. Added a 1/4cup of almonds and 1/3cup of raisins. They came out awesome, I'll make these again for sure.

Delicious! Added a few extras, orange zest, some flax seed, wheat bran, mini-chocolate chips and chopped pecans on top. Nice and moist, a great on the go breakfast muffin!

My family loved these! My 3 year old thought it was dessert. I added 1/4 cup walnuts and 1/4 cup golden raisins. I used all whole wheat flour minus 2 tablespoons then added two tablespoons wheat germ. These are perfect for a quick breakfast or a healthy snack for the kids.

I followed the recipe exactly and the muffins came out perfect. Very yummy!

These were delicious! And I especially loved the cinnamon sugar topping. I added a little ground flaxseed to give it a boost.

Very tasty. The kids and I are trying them out just now - we made a double batch and cooked half of them as mini muffins (cooked for 8 or 9 minutes) and the other half as regular-size muffins, and there was plenty of batter for 12 regular and 24 mini muffins (all nicely domed). They are moist and sweet (I used a little less sugar than called for - maybe 1/2 cup minus 1 Tbsp for a single recipe) and have a nice, not over-powering cinnamon flavor. I'm bringing them for preschool snack tomorrow, and I would definitely make them again.

I made this recipe with dark brown sugar (which I should have sifted) and buckwheat honey, and they came out with a distinct moist honey taste which is just lovely! I think I would add walnuts or raisins next time.

This recipe is fantastic. I make it constantly, 2 batches and freeze them. We have them for breakfast often. My husband is a Type 1 diabetic and I don't add the sugar on top to keep the carbs down. Otherwise make as written. Had house guests recently and they agreed these are wonderful.

I loved these muffins. I used squash instead of zucchini and added pine nuts. I used regular flour instead of wheat because I didnt have any wheat on hand. Very moist and my 5 year old loves them!

These muffins are so delish I will be making them for my family and friends frequently. My subs were: 1/4 C Splenda for the sugar, 3 Tbsps sugar-free applesauce for the oil, 1 C brown rice flour for the whole wheat flour, 1/2 C vanilla Silk for the milk plus I added 1/2 tsp cinnamon and 1 Tbsp orange zest. I want to try using egg white protein powder with water as a sub for the egg next. It's been a challenge incorporating nutritional needs and limitations of everyone in this recipe but the result was absolutely worth it! Thanks, Kathy for a great recipe. I'll definitely return to this site again and again and . . . Peg

Absolutely love these! Especially since my kid avoids any green food (just to be extra sneaky, I peel the zucchini). As a nice option I added 1/4 C almond meal for part of the flours to add some protein. Also, I ran out of honey when I made them recently and easily substituted maple syrup. In a convection oven, I baked at 375 for 15 minutes. Super moist, super yummy!

My boyfriend ate two in a row and asked for a third. This after complaining that I was ruining muffins by putting zucchini in them!

This was not good! I only tried it because it had 5 stars and so I thought it must be good. They were horrible! They were not sweet at all and tasted like dirt.

I made the recipe as stated but used buttermilk instead of regular milk and I added more spices because we love cinnamon, cloves, nutmeg, allspice and ginger. I got 9 HUGE muffins. I then made the recipe with the cocoa as one of the reviewers suggested. AGAIN I used buttermilk and just added cinnamon this time. YUMMY!!! Everything is in the freezer for later use. I did not find either of these dry or without flavor.

Great recipe - I made the following changes: heaping tsp. cinnamon, 1/4 tsp. cloves, 1/4 tsp. nutmeg, 1/2 tsp. allspice, added a splash of vanilla to liquid mixture, and used turbinado sugar with cinnamon for topping. I also made 9 muffins instead of 12 puny ones! I have two 12-muffin tins and one is much more shallow than the newer one, so if I used the shallow tin I could probably eke out 12 muffins but they would be small. One medium zucchini was just right, and this was quick and easy, so I would definitely put into my rotation. I agree with other reviews, nuts, lemon zest and/or some golden raisins or dried cranberries would be a nice touch as well.

These are wonderful! Made them into mini-muffins. I added 1 tsp of vanilla, subbed olive oil, used coconut milk (we're dairy free), and added 1/2 cup milled flax seed. My kids LOVE them. Freeze well for a quick on the go breakfast!

These are delicious! Accidentally switched the amounts ofthe baking soda/baking powder but still came out great. Added clove, nutmeg and craisins. Subbed applesauce for oil and they were very moist. Great recipe!

These were good, but a little bit dry. They tasted well, very healthy. As other users suggested, I would add some additional cinnamon and maybe some nutmeg or cloves. Raisins or nuts may also be nice to give them a bit more flavor.