Zucchini, Cranberry and Pecan Muffins

Darci Juris


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.


★★★★★ 2 votes

2 loaves or 24 muffins
20 Min
20 Min


  • 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
  • 2 tsp
    baking soda
  • pinch
  • 2 tsp
    cinnamon, ground
  • 1 1/3 c
  • 1 c
    pecans, in pieces
  • 1 c
    dried cranberries
  • 2 Tbsp
    vegetable oil (only if batter is too dry)

How to Make Zucchini, Cranberry and Pecan Muffins


  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.

Printable Recipe Card

About Zucchini, Cranberry and Pecan Muffins

Course/Dish: Muffins Savory Breads

Show 1 Comment & Review

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Kitchen Crew @JustaPinch

No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.