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As any cook with a booming zucchini crop knows, you can never have too many recipes calling for that abundant vegetable!—Shirlee Nelson, Marcus, Iowa
Nutritional Facts 1 serving (1 each) equals 270 calories, 13 g fat (2 g saturated fat), 47 mg cholesterol, 213 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Zucchini-Oatmeal Muffins in Taste of Home August/September 1995, p54
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Aug. 27, 2011 by jwh8847
I agree that these muffins are very dry and I would add, tasteless. I would think that with 4 eggs and the zucchini they would be very moist, but they are so dry they stick in your throat! I added 1/2 cup applesauce because the batter was so dry, but it didn't help. I am considering throwing the muffins out. I make muffins all the time, but this is one recipe I am throwing out!
Reviewed on Jul. 11, 2011 by heidisummers
Batter seemed a bit too thick, so I added about a cup of applesauce. I also subbed walnuts for pecans and chocolate chips for raisins (not so healthy, I know, but makes it more likely that my 3yo will eat them!). With those changes, the recipe made a full 2 dozen muffins. Baked at 400 for just 15 minutes, they were moist and perfect!
Reviewed on Jul. 14, 2010 by taylora11
These muffins have a rich flavor; however, they are not very moist. The recipe actually made 24 muffins, which turned out a little dense. Overall, they are good, and I will make them again.
Reviewed on Jun. 12, 2010 by aimeesoll
I have not even eaten 1 of these yet but the whole house smells terrific. I converted the recipe to make 12 muffins which was fairly easyexcept the eggs which I simply estimated the amount of 2 2/3 eggs. I can hardly wait till they cool down so I can test 1
I have not even eaten 1 of these yet but the whole house smells terrific. I converted the recipe to make 12 muffins which was fairly easy
except the eggs which I simply estimated the amount of 2 2/3 eggs. I can hardly wait till they cool down so I can test 1
Reviewed on Jul. 26, 2009 by cvoss2701
This muffins are so good! I used walnuts instead of pecans and dried cranberries instead of the raisins or dates. They came out wonderful,and everyone loved them.
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