Zucchini and Apricot Muffins Recipe (2024)

I used 1/2 cup olive oil & half cup brown sugar, halved the spices & vanilla and added a half cup of walnuts. They were moist and delicious.

Very tasty, but a little bland. Will try adding an 1/8 tsp of ground gloves for a little more spice flavor.

This is a great recipe to experiment with! I used chopped apples instead of apricots, added some unsweetened applesauce for moisture, and they are great! This is all alchemy anyway, I love to experiment, and the base of the recipe is perfect for that.

I followed the recipe to a T and they were a bit dry. The diced apricot does add a nice touch of sweetness to them, though. Would try them again with some of my own alterations to the recipe.

Used almond extract instead of vanilla and used dates instead of apricots. Slam dunk.

Recommend highly. WW pastry flour is key, the regular WW stuff is going to take muffins that are quite dry and in need of sweetening. I used WW pastry flour, and dried dates instead of apricots, it was plenty sweet and moist for my taste. Helpful that it’s lower in refined sugar as I was feeding to the toddler.

Helpful suggestions! I used scant 1/3 c milk and scant 1/2 c of oil per advice for moist muffins. Also upped the sugar to 100g. The result was 12 moist, slightly sweet muffins! Next time I’ll up the spice as well.

This is a great recipe to experiment with! I used chopped apples instead of apricots, added some unsweetened applesauce for moisture, and they are great! This is all alchemy anyway, I love to experiment, and the base of the recipe is perfect for that.

After reading some of the comments, I increased the oil and milk a bit to avoid dryness. I also threw in a handful of chopped pecans and thought it elevated the flavor. Used turbinado sugar. Tasty, not too sweet.

Reading the other comments, I added some sugar and sour cream for moisture. Swapped in candied ginger for the dried apricots

These were great! I used half whole wheat and half all purpose flour because I didn't have whole wheat pastry flour. I added a half cup chopped walnuts and used a cup of fresh apricots. I also cut the cinnamon in half as another comment mentioned. I made sure to use actual turbinado sugar, as someone mentioned that could make a difference.I used a mini muffin tin, baked for 10 min and they turned out moist and delicious!

In the Spring we have a surfeit of apricots, in addition to zucchini, so I used a cup of chopped fresh apricots and cut back on spices, especially the cinnamon, so as to not overwhelm the fresh fruit. And I added a 1/2 cup chopped almonds. Delicious.

Thought we were out of dried apricots, so I subbed fat dehydrated strawberries. Victory!

Used almond extract instead of vanilla and used dates instead of apricots. Slam dunk.

I took all the notes into consideration before making these and, I guess the changes I made helped, because they were moist and delicious. The biggest change was that I used half whole wheat and half all purpose flour. Upped the oil to half a cup and doubled the sugar (2/3 cup). I also added half a cup of chopped walnuts and 1/2 tsp of allspice. They were great and still totally not sweet even doubling the sugar.

Very dry and sugarless, needs some added moistness

Very tasty, but a little bland. Will try adding an 1/8 tsp of ground gloves for a little more spice flavor.

I followed the recipe to a T and they were a bit dry. The diced apricot does add a nice touch of sweetness to them, though. Would try them again with some of my own alterations to the recipe.

I really enjoyed these muffins. I used almond milk instead of cows milk, which makes the recipe soy free and dairy free. I will definitely add nuts in the next batch for added protein and texture.Overall, I thought these were great and will make again.

I had high expectations for this recipe. The muffins are very moist, but very bland. I would maybe use half whole wheat flour and half bran and maybe add nuts.