Skip to Content

Cranberry Zucchini Muffins

Cranberry Zucchini Muffins

cranberry zucchini muffins

Cranberries are the seasonal fruit that are year round in my life. I love love love cranberries, so much that I hoard them and put them in the freezer so they will be ready for me anytime I want these cranberry zucchini muffins, cranberry soda, or apple cranberry pecan crumble.

Cranberry Zucchini Muffins

cranberry zucchini muffins

My kids are not crazy about zucchini but when put into muffin form, they disappear quickly! I added in some cranberries to make this a healthier holiday breakfast or treat! Make a batch ahead of time and serve them on those busy mornings…like Christmas! They keep for a few days on the counter or you can even store them in the fridge or freezer.

cranberry zucchini muffins

I love the tart flavor of the cranberries! You can’t taste the zucchini at all, but they definitely make a very pretty muffin with lots of color!

Cranberry Zucchini Muffins
Yield: 24 muffins

Cranberry Zucchini Muffins

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Cranberry zucchini muffins are a great, nutritious holiday breakfast or snack!

Ingredients

  • 3 cups shredded zucchini (about 3 medium zucchini)
  • 1 1/4 cup cranberries, washed
  • 1 1/3 cups sugar
  • 2/3 vegetable oil
  • 2 tsp vanilla
  • 4 eggs
  • 3 cups flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup nuts, optional

Instructions

  1. Preheat oven to 350°F.
  2. Place paper liners in two muffin pans, or spray with cooking spray.
  3. In a mixing bowl, combine zucchini, sugar, oil, eggs, and vanilla until mixed well.
  4. Stir in flour, baking soda, baking powder, salt, and cinnamon and mix well, but don't overmix.
  5. Add in cranberries and nuts and hand stir to combine well.
  6. Divide batter into equal 1/3 cup servings and bake for 15-20 minutes.
  7. Muffins are done when a toothpick or knife inserted comes out clean.
  8. Cool and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 280Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 466mgCarbohydrates: 50gFiber: 2gSugar: 24gProtein: 7g

The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.

How much did you love this recipe?

Follow me on Pinterest for more and use the button at the top of the card!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Serve the Best Snack with Organic Milk! - Ginger Casa

Friday 28th of October 2022

[…] Serve Organic Valley milk with these delicious recipes: Peanut Butter Chocolate Chip Mug Cake, Nutella Banana Muffins, and Cranberry Zucchini Muffins. […]

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Family lifestyle blogger from
Tyler, TX
. For more information, check out my Media Kit and Disclosure.Skip to Recipe