Comments on: Healthy Zucchini Muffins

By: Dani

Dani — Thu, 09 Jul 2026 15:42:24 +0000

My 3-year-old son LOVED them. He can be a pretty picky eater, especially with funny textures. These deserve 10 stars!

By: Cookie and Kate

Cookie and Kate — Mon, 06 Jul 2026 03:35:36 +0000

In reply to Eanid M.. Hi Eanid, I'm not sure why you would have issue. I recently tested this recipe and it came out perfectly for me.

By: Eanid M.

Eanid M. — Mon, 22 Jun 2026 22:11:22 +0000

Tasty muffins, but after following the recipe exactly except for one substitution of avocado oil instead of coconut or olive (which should not be a problem right?)
Baked them in my 400° preheated oven (I checked with toothpick at 16 and 18 mins. but it always came out with moist flecks) After 20 minutes of baking, there was still a bite-sized portion at the centre of each muffin that appeared to still consist of uncooked batter (mushy).
I baked in this oven regularly, so unless something with the appliance has very recently changed, I don’t suspect the oven is the issue.
I need to mention that I did also squeeze a lot of moisture out of the grated zucchini, so that is likely not a factor either

* Any thoughts?

I managed to salvage the muffins by cutting them in half turning the mushy centre towards the top of each tin and in two batches, baking them for an additional 5 minutes. This means they’re edible, though a little bit dry and crunchy on the outside. (much preferable to mushy on the inside though).

By: Patti

Patti — Sun, 31 May 2026 19:59:04 +0000

In reply to Cookie and Kate. Ok, I will give it a whirl. I'll let you know how it goes! Thanks!

By: Cookie and Kate

Cookie and Kate — Sun, 31 May 2026 19:48:25 +0000

In reply to Patti. Hi Patti, I haven't tried pureeing zucchini, and it may change the texture of the muffins slightly, but I think it should turn out fine.

By: Patti

Patti — Sun, 31 May 2026 18:49:17 +0000

I have a question – I am thinking of making these for some really picky eaters. Can I puree the zucchini instead of grating? I need no visible pieces! Thanks for any insight!

By: Margi Mowad

Margi Mowad — Sat, 18 Apr 2026 00:38:04 +0000

These are delicious. I added lemon powder and powdered ginger also. Yum

By: Trulisa

Trulisa — Sun, 05 Apr 2026 19:55:17 +0000

Delicious!!! I already know granddaughter will love them because I do!!! I did added 1/4-1/2 cups of spinach to the recipe. I also had 17 muffins. No nuts. Not sure she’d like that..Very good. Will definitely make again.

By: Eva

Eva — Fri, 16 Jan 2026 21:52:59 +0000

My oh my, they came out soooo fluffy! Had to use AP flour (had run out of whole wheat unfortunately), used avocado oil, maple syrup and regular milk, baked for 19 minutes. Seriously perfect!

By: Elizabeth

Elizabeth — Mon, 22 Dec 2025 13:48:13 +0000

Great simple recipe! Adding to our rotation.

We needed to make it gluten free but still wanted whole grains. Used 210 grams of America’s test kitchen’s whole grain gluten free flour blend and it worked perfectly in this recipe. (3 parts teff flour: 1 part brown rice flour: 1 part ground golden flax seed: 2/3 part sweet white rice flour). Didn’t need any xanthum gum. Let the batter rest for 15 minutes or so.

Also used soy milk with lemon juice instead of buttermilk and baked in mini muffin trays. Runny batter but cooked up great in 18 minutes.