Description

Zucchini Muffins are a deliciously moist treat that perfectly balances the subtle sweetness of zucchini with the tartness of dried cranberries and the crunch of walnuts. These versatile muffins are ideal for breakfast, snacks, or dessert, making them a favorite for any occasion. Easy to prepare and freezer-friendly, you can whip up a batch in no time and enjoy them whenever the craving strikes. Whether you’re hosting brunch or looking for a quick afternoon snack, these muffins promise to satisfy your sweet tooth while offering added nutrition.

Ingredients

Scale

2 large eggs
1 1/3 cup sugar
2 teaspoons vanilla extract
3 cups grated fresh zucchini
3/4 cup unsalted butter (melted)
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
Optional: 1 cup walnuts, 1 cup raisins or dried cranberries

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Instructions

Preheat your oven to 350°F and grease a muffin pan.
In a large bowl, beat the eggs and mix in sugar and vanilla extract. Stir in grated zucchini and melted butter.
In another bowl, combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
Gently fold dry ingredients into the wet mixture until just combined. Add walnuts or dried cranberries if desired.
Fill muffin cups above the rim and bake for 22-30 minutes until golden brown. Test with a toothpick for doneness.
Cool for five minutes in the pan before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (80g)
Calories: 210
Sugar: 12g
Sodium: 180mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg