Description
These Zucchini Muffins are a delightful balance of sweetness and moisture, perfect for any occasion. Whether you’re serving them at breakfast, brunch, or as a snack, these treats are sure to please. The grated zucchini keeps them moist, while walnuts and dried cranberries add a satisfying crunch and burst of flavor. Plus, they freeze beautifully, making it easy to enjoy them anytime!
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
- Optional: walnuts and dried cranberries
Instructions
- Preheat your oven to 350°F and prepare your muffin pan by greasing it lightly.
- In a bowl, beat the eggs until fluffy. Add sugar and vanilla; mix well. Stir in the grated zucchini and melted butter.
- In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt together.
- Gently fold the dry ingredients into the wet mixture until just combined. If desired, add walnuts or dried cranberries.
- Fill each muffin cup with batter until slightly above the rim for dome shapes.
- Bake for 22 to 30 minutes until golden brown and a toothpick inserted comes out clean.
- Cool on a wire rack for about 25 minutes before enjoying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 230
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg