*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These muffins are INCREDIBLE! I didn't have any nuts and I used dried cranberries. I also added one and a half tsp. of apple pie spice. one tsp. would have done the job. these muffins are very moist which almost puts them on the rich scale. YUM oh and the streusel topping? THE BOMB! thanks so much shorecook for sharing your wonderful recipe:)
We loved them but i did change a few things to make them a bit healthier. Instead of 1 1/2 cups of flour I used 1 cup of flour and 1/2 cup of oats. I only used 3/4 cup of sugar and for the 1/2 cup of butter is used 3 tablespoons of butter and 4 tablespoons of vanilla yogurt. I sprinkled the top of the unbaked muffins with a little brown sugar and oats. I did not add nuts just because by girls don't care for them. With my changes the muffins were around 150 calories per muffin.
These turned out wonderfully. I used butter instead of margarine and pecans instead of walnuts. My husband who says he doesn't especially like muffins loved these and so did all the guys at his work. I was going to add apple pie spice as suggested by someone but I forgot. I will make these again and will probably add the spice and throw in some more cranberries--I loved the tart flavor they added. The topping made too much for me for the 12 muffins so I froze the rest to use later. The only issue I had was that the batter was super thick almost like cookie dough. I couldn't "fold" the zucchini mixture into it. I was glad I hadn't pressed any of the water out of my zucchini. I had to use the hand mixer to incorporate it all in the batter. I was a little concerned with how thick the batter still was but they turned out beautiful moist and delicious! Update- these froze very well!
Very Yummy!!!!! made it a bit healthier with unsalted butter(instead of margarine). Also used 1 cup of mashed banana(instead of sugar) 2packets of Stevia. And added 1/2tsp. Cinnamon and 1/4 tsp. Nutmeg. Moist and delicious!!!!
Very tasty! I especially like the tanginess the cranberries add to the recipe. I replaced the margarine with 1/4 cup oil and 1/4 cup applesauce and also cut the sugar a little. I only made half of the topping and that was enough. Thanks for the recipe!
I will DEFINITELY be making these again. It's great to find more recipes to use up my garden zucchini! Here are my tweaks to the recipe: -Replaced 1/2 of the butter with applesauce -Used whole wheat flour -Reduced sugar to 2/3 cup -Replaced walnuts with pecans -Used dried cranberries
I made this recipe exactly as posted and think it is a bit too sweet. There is another zucchini bread recipe on this site that is named either Mom's Zucchini Bread or Grandma bread that I will add fresh cranberries to.
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