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Zucchini Cornbread Muffins

Recipe photo courtesy of Aaron Dyer
Source: Martha Stewart Living, July/August 2015



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How would you rate this recipe?
  • cyndielack
    28 AUG, 2018
    I agree with the 2016 reviewer - not impressed. I assumed any Martha Stewart would have been tested and there would be good editorial review - I think there are at least two errors here. Four cups of zucchini is a heck of a lot, it was probably supposed to be more like 2 cups. Four cups would explain why they wouldn't cook through even after a longer than quoted baking time that the previous reviewer experienced. It would also explain why mine didn't look anything like those in the picture. So if anyone tries these, reduce the zucchini amount.
  • FAW27808334
    24 JUL, 2018
    We like these and I would make them again. Couple notes: This did make about 15 rather than 12 muffins. I added the zucchini to the wet ingredients, then added the dry ingredients to that. I did squeeze the liquid out of the zucchini and got a good amount of liquid, but did not worry too much about getting all of the liquid out. The batter was wet and I did leave them in the oven about 10 minutes(?) extra. They were moist, but cooked. Hope this is helpful!
    • FAW27808334
      24 JUL, 2018
      I should add that I also swapped out 1/4c all purpose flour for 1/4c white whole wheat flour. It did not make the muffins too dense or dry. They were still light, perhaps because I used the baking soda.
  • kelseywaggenspa
    23 OCT, 2016
    I'm not impressed. The directions don't even say when to add the zucchini, so I just added it after I mixed everything else together. Despite baking for an extra 14 minutes, they are still uncooked in the center. I got 18 muffins instead of 12. I won't be making this again, which is a bummer because I'm always looking for new ways to use up zucchini.
  • MS12239728
    3 AUG, 2015
    I assume at some point you are supposed to add the zucchini to the mixture before putting in cups?

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