Kathie's Zucchini Muffins

  • fairydragonstar Posted: 06/02/09
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    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

  • detailaddict Posted: 05/22/09
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    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!

  • nolamom Posted: 08/18/09
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    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.

  • Steeno Posted: 05/21/09
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    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.

  • rebelfan Posted: 08/19/09
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    These are really easy to make and very tasty! They also freeze well. A keeper!

  • Jocilyn Posted: 08/21/09
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    These were outrageous, good consistency, good flavor, but I only got 8 instead of 12.

  • Notimetocook Posted: 07/03/09
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    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!

  • StephMerrifield Posted: 12/28/09
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    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.

  • EllenDeller Posted: 09/14/10
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    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.

  • Mandivola Posted: 09/01/09
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    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!

  • lilfurybug Posted: 09/08/09
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    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. ;)

  • NutsinNormal Posted: 09/16/09
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    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!

  • shannon9585 Posted: 08/09/09
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    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.

  • eatingood Posted: 09/26/10
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    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.

  • egerandi Posted: 05/30/09
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    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.

  • Teribaker Posted: 09/22/09
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    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!

  • ericai Posted: 07/28/09
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    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.

  • Chiccook Posted: 08/20/09
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    I followed the recipe exactly and the muffins came out perfect. Very yummy!

  • bunnycous Posted: 09/15/09
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    These were delicious! And I especially loved the cinnamon sugar topping. I added a little ground flaxseed to give it a boost.

  • Xtal74 Posted: 08/24/09
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    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.

  • wcsmom Posted: 07/12/09
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    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.

  • sonoma1 Posted: 07/31/10
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    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.

  • MadeyClan Posted: 08/24/10
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    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!

  • Pegwiffee Posted: 10/17/11
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    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

  • ShannonC5 Posted: 11/04/12
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    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!

  • Mistie Posted: 08/26/12
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    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!

  • Mrynnda Posted: 10/17/12
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    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.

  • GrandmaKY Posted: 09/03/12
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    Louisville, KY

    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.

  • smd1212 Posted: 07/03/12
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    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.

  • sassyfras77721 Posted: 07/26/12
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    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!

  • SusanRZ Posted: 07/11/12
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    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!

  • sylvieme Posted: 05/30/13
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    healthy zucchini muffins at it's best! i've been searching for a recipe like this one, thanks so much for sharing, they are to die for ;)

  • jhauenst Posted: 08/11/12
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    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.

  • yabdahl Posted: 06/13/13
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    This is a great recipe! I used cane sugar, coconut oil, and almond milk as replacement. So moist and flavorful - highly recommend.

  • LisaR123 Posted: 09/02/13
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    I doubled the recipe, used white whole wheat flour, unbleached all purpose, cane sugar and coconut oil (all of those were what I had on hand) and added the raisins/walnuts (3/4 cup each). These came out great. I forgot the "topping" step- so I threw some ground flax seed on them last minute (usually I add it in my baked good- but forgot!).. great on the go breakfast for the first day of school tomorrow (and I froze a ton of mini-muffins for my daughters breakfast/lunch). The recipe with my ingredients made 24 regular muffins (crown came just to top of liner), and 32 mini-muffins. I have every confidence that the recipe would have been great if followed perfectly- but I didn't have the ingredients all on hand- even with my substitutions I'd give it 5 stars!

  • freddieflounder Posted: 09/13/13
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    These muffins are magical. So delicious. Perfect texture, perfect flavor. I used whole wheat white flour and wheat germ, I changed the white sugar to brown, doubled the cinnamon, and added a bit of allspice. I also used a blood orange infused olive oil for the canola, added vanilla, and some mini cinnamon chips. I blogged the whole thing here: http://bakingadventuresinamessykitchen.com/kathies-zucchini-muffins/. I love these.

  • Susamc Posted: 03/09/14
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    Great recipe! My son loved them! Could use a little less sugar & a little more zucchini.

  • pgnyc014 Posted: 09/19/13
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    These are amazing!!! I made modifications based on reviews and personal preference: **1 1/3 cup of white whole wheat flour and 1/3 cup all-purpose. (Next time, I will try all whole wheat flour. I'm sure it will be fine.) **oil instead of canola oil (be sure that it's melted and room temperature) **whole milk instead of skim **1 1/4 tsp cinnamon **1/4 tsp nutmeg **1/4 tsp ground clove **1 tsp vanilla extract **Approx 1/4 cup chopped walnuts **Did not add cinnamon-sugar on top. I had enough batter for 12 normal sized muffins. I'm not sure why others fell short. Maybe because i used more zucchini than recipe called for -- I used most of a medium zucchini and didn't measure it; it looked like like a little more than 1 1/2 cups.

  • venessa Posted: 10/01/13
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    very moist and just sweet enough! I added 1/2 C granola run through a blender - added 1/2 to cinn/sugar topping and 1/2 in flour mixture. great way to add a taste of granola without tons of extra calories.

  • linnie457 Posted: 03/09/14
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    I love zucchini. These were awesome. Great flavor; moist and addicting! Would not change a thing. Just maybe double the recipe! :)

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