Zucchini, Cranberry and Pecan Muffins

Darci Juris

By
@keepitinthekitchen

It’s that time of year when my friend’s garden is overflowing with giant zucchini’s and winter squash. Obliged to take some off of her hands, I decided to make the perfect zucchini muffins. These are simply delicious, and make a great choice in the morning with coffee or tea.
If you feel like getting even more creative, substitute half the zucchini for grated carrots; and/or substitute the cranberries with dates.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
2 loaves or 24 muffins
Prep:
20 Min
Cook:
20 Min

Ingredients

2
eggs, beaten
2/3 c
unsalted butter, melted
2 tsp
vanilla extract
1 Tbsp
lemon juice
3 c
zucchini, grated
3 c
all purpose flour
1/2 tsp
nutmeg
2 tsp
baking soda
pinch
salt
2 tsp
cinnamon, ground
1 1/3 c
sugar
1 c
pecans, in pieces
1 c
dried cranberries
2 Tbsp
vegetable oil (only if batter is too dry)

Step-By-Step

1Preheat oven to 350 degrees.

2In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.

3In a separate bowl, combine eggs, butter, vanilla and lemon juice. Toss with the zucchini.

4Mix wet ingredients into dry. If batter seems to dry and sticky, add the vegetable oil, blend well. Fold in pecans and cranberries.

5Line muffin pan with muffin cups, or lightly butter or spray with baking oil, each muffin cup. Fill each cup all the way. Bake for 15-20 minutes, or until a toothpick comes out clean.

To make a loaf, grease and flour a loaf pan, bake for 30-40 minutes.

About this Recipe

Course/Dish: Muffins, Savory Breads