Comments on: Healthy Zucchini Muffins

By: Alex

Alex — Mon, 03 May 2021 00:24:59 +0000

Followed the recipe exactly and they turned out perfectly. Used buttermilk, maple syrup, and coconut oil. No nuts. Would definitely make again.

★★★★★

By: Kate

Kate — Fri, 30 Apr 2021 18:29:17 +0000

In reply to Kristina. I'm glad that worked for you, Kristina! Thank you for your review.

By: Kristina

Kristina — Fri, 30 Apr 2021 16:02:59 +0000

These came out great. I used frozen zucchini and I made sure to squeeze it out really well.

★★★★★

By: Kate

Kate — Mon, 12 Apr 2021 11:40:33 +0000

In reply to Sheila. I'm glad these worked well for you! Thank you for sharing. I appreciate your feedback, Sheila. I don't have plans to change method of measurement since I do live in the US. But I agree, metric is a great system!

By: Sheila

Sheila — Thu, 08 Apr 2021 13:21:46 +0000

I picked this recipe because I’ve made lots of your stuff before, Kate, and I had buttermilk and a zucchini to use up. I got nervous once I slid them into the oven, because I scrolled past the directions to a handful of poor reviews. However, I shouldn’t have worried- my batter was perfect muffin batter consistency, and it tasted yummy (if a little wheaty because I used WW flour- trying to use that up as well!) I followed recipe to a T, using coconut oil, buttermilk, maple syrup and walnuts (plus threw in some chopped up chocolate), and the muffins puffed up beautifully and tasted great! Not too sweet, perfect with a cup of coffee. I wonder if some previous commenters were not measuring their liquids with liquid measuring cups? Kate, I’d also wonder if you could share the metric measurements in the future, as I prefer to bake with metric measurements for greater precision. That also may alleviate some of the wildly different results reported.

Thanks for this recipe! Great Thursday morning treat!

★★★★★

By: Lydia H Cade

Lydia H Cade — Thu, 18 Mar 2021 01:40:02 +0000

These turned out great. I used a mixture of walnuts and pecans for the nuts, light olive oil (but not EVOO) for the fat, and low fat milk plus white vinegar for the buttermilk. I added 1/4 teaspoon of ground cloves. I used the food processor to chop the nuts and then grate the zucchini (without washing it out in between).I toasted the chopped nuts on a parchment paper-lined baking sheet, putting them in the oven before it was all the way pre-heated. I took the nuts out of the oven ahead of the 4 minute mark for fear of burning them. My bake time for the muffins was 19 minutes. I used stand-alone heart-shaped silicone muffin cups which might be a bit smaller than standard muffin cups since the yield was 15 delicious muffins. This recipe is a keeper!

★★★★★

By: Vicki Miller

Vicki Miller — Tue, 09 Mar 2021 19:39:05 +0000

This recipe is absolutely perfect! I followed the recipe to a T except I added a few raisins. There is nothing I would change. They’re perfect! I’m so glad I found you!

★★★★★

By: Kate

Kate — Tue, 23 Feb 2021 20:20:38 +0000

In reply to Whitney P.. That's great to hear, Whitney! I appreciate your review.

By: Whitney P.

Whitney P. — Sat, 20 Feb 2021 22:37:20 +0000

This recipe was GREAT!! I made them with flax seed “eggs” and substituted a little unsweetened apple sauce for oil. Lily’s Dark Chocolate Chips instead of nuts for a little sweetness! Yummy! Already planning to make a second batch!

★★★★★

By: Kate

Kate — Fri, 19 Feb 2021 19:36:18 +0000

In reply to Amanda Provencal. Hi! Unfortunately, coconut flour isn't a great subsitute. I haven't had much luck with it in the past.