Healthy Zucchini Muffins Recipe

This is one of the best zucchini muffin recipes I’ve ever made! These large muffins are moist and very flavorful. They are Packed with zucchini, dried cranberries, walnuts, and spices.

Easy zucchini bread muffins are simple to prepare and ready in 25 minutes!

Just a few ingredients are required to make the batter, and then just add spices, dried cranberries, and walnuts if desired. The cranberries and walnuts are optional but definitely recommended!

Ingredients for Zucchini Muffins:

• Eggs– 2 large eggs add structure to the muffins.
• Sugar– 1⅓ cup sugar adds the perfect amount of sweetness.
• Vanilla extract- 2 tsp vanilla extract for great flavor.
• Zucchini– 3 cups of freshly grated zucchini add moisture to the muffins without tasting like there are vegetables in them.
• Butter– ¾ cup unsalted butter that should be melted to make it easy to incorporate. Butter is used instead of oil for a better, richer taste.
• Flour– You will need 2¾ cups of all-purpose flour. Make sure to measure the flour properly for the best results.
• Baking soda and baking powder– 1 tsp baking soda and 1 tsp baking powder help the muffins to rise, tenderize, and brown.
• Spices– 2 tsp cinnamon, 1 tsp ginger, and ½ tsp nutmeg for amazing flavor.
• Salt– ¼ tsp of salt is used to balance the flavor.
• Walnuts and dried cranberries-1 cup walnuts and 1 cup dried cranberries are optional but recommended for wonderful flavored loaded muffins.

The Best Zucchini Muffin Recipe

How To Make Zucchini Muffins?

Preheat the oven to 350°F. Spray a 12-muffin pan with nonstick cooking spray.

1. In a large bowl, whisk together the eggs, sugar, and vanilla extract until combined. Stir in the grated zucchini and the melted butter. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
2. Pour the flour mixture into the zucchini mixture and stir to just combine but don’t over-mix. Fold in the walnuts and cranberries.
3. Spoon the batter equally into each muffin cup. Fill slightly above the top of the muffin pan.
4. Bake for 22-30 minutes or until golden brown and a toothpick comes out mostly clean when poked in the middle. Let cool slightly in the pan before transferring them to a cooling rack to cool completely.

Freeze Zucchini Muffins

Zucchini muffins keep really well in the freezer. To freeze the muffins, place them in an airtight container or freezer bag. They will keep for up to 3 weeks. Thaw to room temperature or in the microwave before serving.

Tips for Making Zucchini Muffins:

• No need to peel zucchini before grating. You can grate it with the skin on.
• Don’t over-mix the batter. Over-mixing can cause the batter to become dense.
• Dried cranberries and walnuts are optional but recommended. Swap out cranberries for raisins or walnuts for pecans if desired.
• You may want to turn your muffin pan halfway through baking for more even baking (if needed).

How Long do Zucchini Muffins Last?

These Muffins can be stored in an airtight container for up to 3 days at room temperature. If they haven’t been consumed after 3 days, transfer them to the refrigerator to store for up to 1 week.

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Healthy Zucchini Muffins Recipe

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Moist and flavorful muffins loaded with zucchini, dried cranberries, walnuts, and warming spices

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Ingredients

• 2 large eggs
• 1⅓ cup sugar
• 2 tsp vanilla extract
• 3 cups zucchini grated, packed
• ¾ cup unsalted butter, melted
• 2¾ cup 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 walnuts, chopped (optional)
• 1 cup dried cranberries (optional)

Instructions

1. Preheat the oven to 350°F. Spray the muffin pan with nonstick cooking spray.
2. In a large bowl, whisk the eggs until a bit frothy. Add the sugar and vanilla extract, and mix well to combine. Stir in the grated zucchini and the melted butter. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
   
   
   
3. Pour the flour mixture into the zucchini mixture and stir to just combine but don't over-mix. Fold in the walnuts and cranberries.
   
   
   
4. Spoon the batter equally into each muffin cup. Fill slightly above the top of the muffin pan.
   
   
   
5. Bake for 22-30 minutes or until golden brown and a toothpick comes out mostly clean when poked in the middle. Let cool slightly in the pan before transferring them to a cooling rack to cool completely.
   
   

Nutrition Information:

Amount Per Serving: Calories: 334Total Fat: 13gSaturated Fat: 8gCholesterol: 62mgSodium: 206mgCarbohydrates: 50gFiber: 2gSugar: 24gProtein: 5g

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