Rating: 4.52 stars
163 Ratings
  • 5 star values: 113
  • 4 star values: 31
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 2

These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.

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  • In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.

  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition Facts

182 calories; protein 2.1g; carbohydrates 21.7g; fat 9.8g; cholesterol 23.3mg; sodium 177mg. Full Nutrition
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Reviews (133)

Most helpful positive review

Rating: 5 stars
09/25/2003
Big hit over here! I cut the oil to 1 cup and subbed the eggs with bananas (mashed with baking powder = common sub) because my little guy is allergic to eggs. Which by the way he has eaten 1 muffin everyday for the past 3 days. Nice & moist and good for breakfast. Great recipe Frost, thanks! Read More
(70)

Most helpful critical review

Rating: 2 stars
07/07/2004
If you are going to try this one I'd recommend that you try a partial batch first... it's a huge yield and I wasted a lot of good ingredients on muffins nobody in my house will eat. They turned out surprisingly bland and with a weak cupcake texture instead of the muffins I expected. Even using the helpful tips from other reviews couldn't save this one - disappointing. Read More
(22)
163 Ratings
  • 5 star values: 113
  • 4 star values: 31
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
09/25/2003
Big hit over here! I cut the oil to 1 cup and subbed the eggs with bananas (mashed with baking powder = common sub) because my little guy is allergic to eggs. Which by the way he has eaten 1 muffin everyday for the past 3 days. Nice & moist and good for breakfast. Great recipe Frost, thanks! Read More
(70)
Rating: 4 stars
06/27/2005
I changed this recipe a lot but it turned out really well. I only did a half batch and cut the oil to 1/2 cup and also cut down the sugar a bit. I substituted half of the flour for whole-wheat and used carrot instead of zucchini. I forgot to cut the pineapple in half so added the entire can with the juice. I found the muffins to be a bit too sweet but everyone in my house loved them! Read More
(43)
Rating: 5 stars
08/09/2003
These muffins are delicious, and when the garden produces more zucchini than you can possible use, it's a great way to use it up. However, very high fat. Does anyone have a formula for cutting the oil? Use 1/2 cup applesauce to replace 1/4 cup oil?? Oil actually saturated some of the paper muffin liners. But delicious. Read More
(36)
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Rating: 5 stars
01/16/2012
Not extraordinary just uncommonly dependably good. I basically changed nothing; just had to work with scaling down this huge recipe to better suit my needs. So I hope the following helps others who need to do the same: scaling this down to 16 servings resulted in 12 perfectly shaped and sized muffins. An 8-oz. can of crushed pineapple and one small to medium sized zucchini worked well. Hubs keeps telling me he likes neither muffins nor quick breads yet he always seems to like what I bake including these he had two AFTER supper. Pleasantly sweet not heavily spiced with a tender light moist crumb that s cake-like in texture. Just a nice breakfast type muffin to accompany a cup of coffee or tea. These would have been fine as is but I did give them a sprinkle of cinnamon sugar just cuz. For those who really have to have their muffins sweeter a simple glaze of powdered sugar and the drained pineapple juice would be awesome good! Read More
(26)
Rating: 4 stars
11/29/2006
Delicious! I used half whole wheat flour and half white flour. I also used applesauce instead of oil. The turned out great and my toddler loves them. Read More
(24)
Rating: 2 stars
07/07/2004
If you are going to try this one I'd recommend that you try a partial batch first... it's a huge yield and I wasted a lot of good ingredients on muffins nobody in my house will eat. They turned out surprisingly bland and with a weak cupcake texture instead of the muffins I expected. Even using the helpful tips from other reviews couldn't save this one - disappointing. Read More
(22)
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Rating: 5 stars
08/20/2003
These were great muffins- very moist. I think next time I will try using half oil half applesauce as they were a little greasy on the paper liners. Good taste combination though- will make these again. Read More
(18)
Rating: 4 stars
08/06/2003
These are great muffins! I did use olive oil instead of vegetable oil because that was all that I had on hand. I also used the pineapple juice because I got distracted by my kiddos and poured the whole thing in - worked fine. I would also be interested in how to eliminate some of the fat. I thought I had over greased my pans but maybe not... These would be great for breakfast and they're not too sweet so they would be fine with dinner or just a quick snack as well. Read More
(16)
Rating: 5 stars
02/01/2010
Make the big batch. They won't last! I read lots of reviews and my favorite changes are replacing 1/2 of the flour with white whole wheat flour and replacing 1/2 of the oil with unsweetened applesauce. And be sure to drain the zucchini a bit. Read More
(11)