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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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)

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
3
In a separate bowl, combine eggs, butter, vanilla and lemon juice. Toss with the zucchini.
4
Mix wet ingredients into dry. If batter seems to dry and sticky, add the vegetable oil, blend well. Fold in pecans and cranberries.
5
Line 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