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These zucchini muffins are some of the best I’ve ever made! They’re large, moist, and packed with flavor. Filled with zucchini, dried cranberries, walnuts, and warm spices, they’re a delicious treat.
These easy zucchini muffins come together quickly and are ready in just 25 minutes!
With just a few ingredients, you can make the batter, then add spices, dried cranberries, and walnuts if you like. While optional, the cranberries and walnuts are highly recommended!
Ingredients for Zucchini Muffins:
- Eggs: 2 large eggs for structure.
- Sugar: 1⅓ cups for the perfect sweetness.
- Vanilla extract: 2 teaspoons for great flavor.
- Zucchini: 3 cups of freshly grated zucchini add moisture without any veggie taste.
- Butter: ¾ cup unsalted, melted for easy mixing and a richer flavor compared to oil.
- Flour: 2¾ cups all-purpose flour, measured accurately for best results.
- Baking soda & baking powder: 1 teaspoon of each for rising, tenderness, and browning.
- Spices: 2 teaspoons cinnamon, 1 teaspoon ginger, and ½ teaspoon nutmeg for incredible flavor.
- Salt: ¼ teaspoon to balance flavors.
- Walnuts & dried cranberries (optional): 1 cup of each for extra flavor and texture.
How to Make Zucchini Muffins Recipe:
1. Preheat the oven to 350°F and spray a 12-cup muffin pan with nonstick cooking spray.
2. In a large bowl, whisk the eggs, sugar, and vanilla extract. Stir in the grated zucchini and melted butter.
3. In another bowl, mix together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined—don’t over-mix. Fold in walnuts and cranberries if desired.
5. Divide the batter evenly among the muffin cups, filling each slightly above the rim.
6. Bake for 22-30 minutes, until golden brown and a toothpick inserted in the center comes out mostly clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a cooling rack to cool completely.
Freezing Zucchini Muffins:
Zucchini muffins freeze wonderfully. Store them in an airtight container or freezer bag, and they’ll last up to 3 weeks. Thaw at room temperature or in the microwave before serving.
Tips for Making Zucchini Muffins Recipe:
- No need to peel the zucchini—grate it with the skin on.
- Avoid over-mixing the batter to keep the muffins light and fluffy.
- Dried cranberries and walnuts are optional but recommended. You can also swap cranberries for raisins or walnuts for pecans.
- Turn the muffin pan halfway through baking for even results if needed.
Storage:
Store muffins in an airtight container at room temperature for up to 3 days. After that, transfer them to the fridge, where they’ll keep for up to a week.
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Healthy Zucchini Muffins Recipe
These zucchini muffins are some of the best I’ve ever made! They’re large, moist, and packed with flavor. Filled with zucchini, dried cranberries, walnuts, and warm spices, they’re a delicious treat.
Ingredients
- 2 large eggs
- 1 ⅓ cup sugar
- 2 tsp vanilla extract
- 3 cups grated zucchini, packed
- ¾ cup unsalted butter, melted
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp salt
- 1 cup chopped walnuts (optional)
- 1 cup dried cranberries (optional)
Instructions
- Preheat oven to 350°F and spray muffin pan or add linears.
- In a large bowl, whisk eggs until slightly frothy. Add sugar and vanilla extract, and mix well. Stir in grated zucchini and melted butter.
- In a medium bowl, combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- Add the dry mixture to the zucchini mixture, stirring just until combined. Fold in walnuts and cranberries.
- Divide batter evenly among muffin cups, filling slightly above the rim.
- Bake for 22-30 minutes until golden brown. Cool in the pan before transferring to a rack to cool completely.
Notes
•No need to peel the zucchini—grate it with the skin on.
•Avoid over-mixing the batter to keep the muffins light and fluffy.
•Dried cranberries and walnuts are optional but recommended. You can also swap cranberries for raisins or walnuts for pecans.
•Turn the muffin pan halfway through baking for even results if needed.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 317Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 46mgCarbohydrates: 44gFiber: 2gSugar: 25gProtein: 5g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.