These are deliciously moist muffins that that'll disappear quickly! Use carrot or courgette, or both if you prefer. I make a batch of each, then put some in the freezer (in sealed food bags) for later, which usually isn't very long! My entire family just loves them!
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! - 24 Sep 2003 (Review from Allrecipes US | Canada)
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! - 27 Jun 2005 (Review from Allrecipes US | Canada)
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. - 19 Jul 2002 (Review from Allrecipes US | Canada)