I love this recipe.I used olive oil, more carrots, and walnuts. If you are using a stand mixer use the whisk attachment it will add air to your batter and when you add the veggies it will thin out well. I had really nice size muffins! I am going to make it next time with whole wheat flour.

This turned out amazing but needed a little something extra for my sugar fiend of a husband. I added 1/4 cup more carrots to the recipe to make up for my crumble top. I made a top of brown sugar, oatmeal, flour, and REAL butter. You really just kinda wing it - I do every time. I grab a handful of the 'dry' ingredients and then throw in two table spoons of melted butter then mix it all by hand. If it's to dry I add more butter, it it's to wet I add more flour. You just sprinkle the crumble over the top of the muffins before putting them into the oven. Make sure to cover it really well because some does fall off when removing the muffins from the tray and not all of it will stay.

These muffins are really delicious and moist! Thanks for a great recipe. I modified it to add more veggies (2 cups of zucchini and 1 cup of carrots) and I added 1/2 cup white sugar instead of 2/3. I also used 1/2 whole grain flour. Everyone I've made them for has loved them - including kids. They will definitely be something I make over and over again. :)

I can't believe how well these turned out. I used the apple sauce - oil and baking powder substitutions that were mentioned as well as substituting 1/4 cup whole wheat flour for white. My 20 month old gobbles them up, so they suited their purpose! (gotta get the veggies in her somehow!) When I make them again, I'll use even more carrot and/or zucchini and less sugar -- and I'm sure they'll still be great.

This is a great recipe...but I made numerous changes to make these muffins healthier. I substituted 1 1/4 cup of whole wheat flour (added to 3/4 cup all-purpose flour). I also added 3/4 cup bran. I substituted 1/3 cup of finely grated peeled apple (basically homemade apple sauce) for 1/3 cup oil. I also added walnuts and raisins. Like another reviewer, I used 2 tsp baking powder and 1 tsp baking soda. They only needed to cook for about 17 minutes at 375 degrees. Yum!

very moist- maybe more carrot would be good -like another 1/4 c- very yummy

Recipe was so easy to follow, my 10 year old did most of the work. I had to use Gluten Free flour due to a gluten sensitivity with my 2 year old, this did not affect the outcome of the muffins at all. At first I was worried that it was a little thick, then I added the zucchini and the batter thinned out, alot. It looked pretty runny, but when they came out of the oven they were perfect muffins. All of my kids love them, they were so easy to make, I would recommend these to anyone!

I followed this recipe to a ""T"". Before I got to the point of adding the zucchini and carrot, I was left with a big ball of dough. I added about a 1/2 to 1 cup of milk to turn it into a usable batter. In turn this also needed me to increase my baking time by about 5 minutes. But once the muffins came out of the oven, they fell flat and look very undesirable. I suspect it needed more baking powder, which I may try later. I also ended up with more batter than I needed for 12 muffins. Not to mention they were very oily. It might work better if it were a butter/oil combination. Overall the flavor was good. They were sweet and I actually got my kids to eat the tops (better than nothing at all)! It looks like a ""wow"" recipe with the added carrot, but really, it's just average.

I made a single batch recipe as directed, and it turned out delicious! I decided to make a second batch. I had run out of zucchini but still had a bag of carrots that I was trying to use up, so I used all carrot and substituted applesauce for half the oil as other reviewers had suggested. The results were just as delicious! I'll definitely be making them again.

I made these muffins eliminating the oil altogether and used sunsweet lighterbake. I also used 2 tsps of baking powder and 1 tsp baking soda and they were wonderful. They rose beautifully and made good sized muffins that were light and moist. This recipe is a keeper

three 8 year olds just said YUMMY YUMMY."" Yes there's 2/3 cup of oil and almost 1.5 cups sugar but also lots of shredded zucchini and carrots. I love these muffins and will make them often!

We are home for yet another snowday and while the kids wanted cookies, I decided to make muffins and use both zucchini and carrots, substituted applesauce for half of the oil, and added chocolate chips and pecans. They were fantastic! I doubled the recipe so I'd have plenty for our neighbors who had been out shoveling all morning. They were wonderful ... we'll definitely be making these again and again!

This recipe was wonderful!! I made a few modifications - used 1/2 white flour, 1/2 whole wheat flour, reduced the sugar to 1 cup total, and substituted 1/3 of the oil for plain yogurt. I also added 2 tsp of baking powder and 1 tsp of soda, so they'd rise a bit more. My children were very leary of the zucchini and carrots, but loved the finished product. Definitely a keeper!

The muffins had a great taste to them, but I was somewhat disappointed that they didn't rise much and stayed pretty small. They stayed almost the same size as the amount of batter I put in each cup. If anybody had any suggestions as to how to make this muffin rise more it would be a great recipe.

This is an awesome recipe. Was thrilled to find something different to use up the massive amount of zucchini being produced by my garden! I actually substituted 1/3 cup of unsweetened applesauce for 1/3 cup of the oil. No sacrifice of flavor and they were moister this way! A great little hint if you want to cut out some of the fat. Thanks for a great recipe!

i abandoned my garden in late september, and ventured into it this weekend to clean up. i found a HUGE zucchini and have been trying to figure out a way to use it. i stumbled across this recipe and decided to make a batch of muffins. they were amazing, and my only mistake was not doubling it so i could gobble more up! actually, the reason i'm back on this page is because i'm printing out the recipe again--i'm making more muffins because my family loved 'em so much!

Just made these this morning and they are truly amazing in taste and texture. So moist, yet light and fluffy. I used carrots and zucchini from my garden and even used almost double the veggies in this recipe and it still turned out perfect! Definitely a keeper recipe! I was worried at first because when I added the dry ingredients to the oil/sugar/egg mixture it was really dry. Then I folded in the veggies and it was really hard to get it all incorporated, but once I blended everything evenly and baked them, they rose with nice peaks and turned out beautifully. Thanks for a excellent recipe! This recipe trumps all the other zucchini/veggie/fruit recipes I've tried!

My kids LOVE these and so do I. We don't sprinkle them with anything, but I do add chopped pecans and a bit of cardamom. The muffins make a filling breakfast; they are not too sweet.

made a double batch today and in no time they seemed to start to dissappear, not recommended if you plan to diet, once you start to eat one that leads to another and another. excellent recipe

i just made these muffins. so good and moist. I added 1/2 cup chopped pecans and a little lemon zest to the batter. WOW I WILL MAKE THESE OVER AND OVER AGAIN

Was very pleased with how these muffins turned out. Very tender and moist with great flavor. They would be a wonderful vehicle for all sorts of 'extras'...dried cranberries, raisins, nuts. I will definitely make this again!

Absolutely delicious! Was very surprised at the lightness and texture of this muffin. Will certainly make them again and again. Thank you.

These are delicious! We had a bumper crop of Zucchini this year so I keep making them and my family goes through a double batch every 2 days. Kids love them.

These muffins were super easy to prepare and delicious. I will definitely make this recipe again. I am looking forward to trying the other muffin recipes