Farm Fresh Zucchini Cranberry Nut Muffins

I made these in a 9×9 square pan. Left out the nuts but it was the best “coffee cake” I ever had! Trying to keep my husband from eating the whole thing

Delicious! I substituted pecans for the walnuts, but otherwise followed the recipe exactly. I also tried it with dried cranberries and with dried cherries. All were great!

Pretty good. Another review said it was sweet, so I skimped maybe 1 or 2T of sugar, but it was not overly sweet at all, and I always reduce sugar by quite a bit.

I doubled this recipe with the following changes: instead of vanilla extract I used almond and I added shredded carrots and flax seed. So darn yummy.

These were great! We have fresh garden zucchini daily so we needed a good ‘go to’ recipe. I followed the recipe almost exactly, except used dried cranberries instead and added 1/3 cup unsweetened grated coconut. There is too much crumble top like others have said so I may reduce that next time. Will definitely make these again! Probably tomorrow!

I followed a reviewer’s suggestion and substituted 1/2 of the flour with old fashioned oats, 3 tbsp. butter, 1/4 cup plain yogurt. I reduced the sugar to 3/4 cup and think I could have used just 1/2 cup as I made the streusel topper which adds additional sweetness to the muffin. Fresh chopped cranberries from the freezer. This is a delicious, moist recipe and definitely a keeper. The oats absorb any extra moisture from the zucchini, keeping the muffin from getting too soggy.

I used the dried cranberries I had on hand. Cake turned out moist and you can’t go wrong with the sugary crumble topping.

I’ve been making these for years and love this recipe! I cut the sugar down to 3/4 cup and use butter instead of margarine. One of my go to’s. My son calls these “Christmas muffins” because of the green and red going into the batter.

Excellent! I made one substitution because I misread the recipe and I bought craisins instead of fresh cranberries. They were delicious. Thanks for sharing your recipe!

I needed to use up some leftover cranberries in the freezer. These muffins are delicious. I will add them to my favorites and make again soon.

Lots of streusel topping – just the way I like it. The only complaint I have about these is that the tops aren’t nice and rounded. My google research suggests either turning the oven to 400 or squeezing some of the liquid out of the zucchini. These are tasty enough to make again, trying those things. Turning the oven to 400 and subbing 1/2 c oatmeal for 1/2 c of flour gave these nice rounded tops.

Lots of streusel topping – just the way I like it. The only complaint I have about these is that the tops aren’t nice and rounded. My google research suggests either turning the oven to 400 or squeezing some of the liquid out of the zucchini. These are tasty enough to make again, trying those things. Turning the oven to 400 and subbing 1/2 c oatmeal for 1/2 c of flour gave these nice rounded tops.

Very good, I adjusted recipe to the amount of Zucchini I had on hand about 25% Next time I might use a little less sugar and brown sugar.

Started making this but got confused. Author never says if step 2 or 3 is the topping. In step 3 she says to beat the egg and vanilla Interlibrary the “butter” mixture (is that the one with butter from step 2 or the margarine mixture in step 3. Again In step 4 the flour mixture is supposed to go in the “butter mixture” bowl, which is the bowl in step 2, but I would think that is the crumble for on top. The bowl in step 3 has margarine, but I think that is for the muffins. So, I didn’t make these and will try again if this is ever made clear.

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 a triple batch of these for a bake sale at church. Every one of them sold! I did add some cinnamon and nutmeg to the batter for a little spice but other than that, I made this recipe as is. The muffins where wonderful, even my 9 year old son who hates anything with nuts, green stuff or cranberries ate one and liked it 🙂 That’s really miraculous. This recipe will be added to my collection. It also makes a great breakfast muffin.

Farm Fresh Zucchini Cranberry Muffins Haiku: “Nice, tasty muffin. I skipped on the sweet topping, & I’m glad I did.” These were very sweet muffins so I’m glad that I opted to pass on the streussel topping (I was also serving these to a pre-school playgroup and didn’t want to gamble on the nuts.) Grated zucchini adds such lovely moisture to muffins, and the flecks of green coupled with the red cranberry made for a nice prelude to the holiday season.

reduced white sugar 1/4 cup an increaseed cranberry 1/4 cup

I did not make any changes. They were fairly simple to make and I received lots of complements. Even my boss who didn’t want to try them because she didn’t like zucchini. She tried them and said wow, I am impressed they’re really good!!!

made it twice already, very delicious

I made this recipe exactly as written, and it turned out very well. I made a second recipe using blueberries and that also baked up well. I used less topping on the second batch of muffins because of the sweetness of the blueberries.