Zucchini is one of my favourite veggies. It’s so versatile and it’s straight up delicious – roasted, grilled, sauteed, zoodles, fried – I mean you can’t go wrong with it. It’s But one thing that’s great about baking with zucchini is that it keeps your treats nice and moist, keeping your recipe pretty much fool proof. Oh, and since it’s a vegetable, it means that your baked goods are instantly healthy! That’s how it works, right?
Like most muffins, these are easy to make. One bowl, one wooden spoon and no mixer required. Feel free to substitute the melted butter with oil, but I will tell you that I always prefer the taste of butter in baking!
Now I love walnuts and dried cranberries in them, but those are totally optional. If you do decide to use dried cranberries, make sure they are the unsweetened ones, we don’t want to the muffins to be too sweet!
Adding in the walnuts and cranberries will give you a bit more batter than needed for 12 muffins. You can either bake a couple extra muffins (I only have one muffin tin and I’m a bit impatient), or what I do is just bake it into a little mini loaf and pop it in the freezer for baked good emergencies! I like to scoop the muffin batter into the tin with my ice cream scoop, which makes for consistently sized muffins.
I had the self control to not hoard these to myself on Saturday night (I mean, I did try one or two…) and I shared them with some family on Sunday, and was given excellent feedback. Of course, I was not surprised because these muffins kind of do it all…:
- Spiced with cinammon, nutmeg and vanilla;
- Filled with crunchy walnuts and tangy cranberries;
- Have a hint of spice from the ginger;
- Insanely easy to make
- Freezer friendly; and
- Perfect with tea on a cold morning!
- 2 large eggs
- 1 1/3 cup sugar
- 2 tsp vanilla extract
- 3 cups grated fresh zucchini
- 3/4 cup butter, melted (if you use salted butter, don’t add the salt)
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1 cup walnuts (optional)
- 1 cup dried cranberries (optional)
Preheat oven to 350 fht.
You don’t need a mixer for this recipe, but if you’re more comfortable with using one, then please do!
In a large mixing bowl mix eggs, vanilla and sugar. Add zucchini and melted butter.
Add dry ingredients (you can either mix the dry ingredients in another bowl separately, or just pop it into the first bowl for easier clean up!).
Mix the dry ingredients into the wet ingredients gently, taking care to not over-mix the batter. Once the dry ingredients are almost mixed in, add in walnuts and cranberries and mix until just incorporated.
Scoop the batter into a lined 12 muffin tin. If you have extra batter, you can make more muffins or bake into a tiny loaf if you like! For easier and consistent scooping, use an ice cream or cookie scoop.
Bake in the oven until they are golden brown, and the top of the muffins bounce back when you press on them, about 20-30 minutes. Test with a toothpick to make sure the center of the muffins are done.
Let cool (if you have the self control!) in the muffin tin for 5 minutes before removing!