Description

Indulge in these irresistible Zucchini Muffins, where the natural sweetness of zucchini meets the satisfying crunch of walnuts and the tartness of dried cranberries. Ideal for breakfast, snacks, or even dessert, these muffins are not only moist and flavorful but also easy to prepare. With simple ingredients and minimal prep time, you can whip up a batch that freezes well for future enjoyment. They’re perfect for family brunches or on-the-go snacks that everyone will love!

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 your muffin pan.
In a large bowl, beat the eggs with sugar and vanilla until smooth. Stir in grated zucchini and melted butter.
In another bowl, mix flour, baking soda, baking powder, spices, and salt.
Combine dry ingredients with wet until just mixed; fold in walnuts and dried fruit if using.
Fill muffin cups above the rim for dome shapes and bake for 22 to 30 minutes or until a toothpick comes out clean.
Cool in the pan for five minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (75g)
Calories: 210
Sugar: 11g
Sodium: 180mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg