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

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.

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 and nutrition.

Cranberry zucchini muffins are a delightful way to combine the best of summer and fall flavors into a single, wholesome treat. These muffins are moist and tender thanks to the shredded zucchini, which adds both nutrients and a soft texture. The tartness of dried or fresh cranberries creates a pleasant contrast to the subtle sweetness of the muffin base, making them an ideal snack or breakfast option.

Warm spices like cinnamon enhance the flavor profile. Cranberry zucchini muffins are also versatile, offering an opportunity to include whole-grain flours or adjust sweeteners for a healthier twist.

What makes these muffins especially appealing is their simplicity and adaptability. They’re a perfect way to use up surplus zucchini from the garden and are easily customized to suit dietary preferences. For example, you can make them gluten-free with gf flour or oat flour or vegan by substituting flaxseed for eggs.

These muffins freeze well, making them a convenient option for meal prep or on-the-go snacking. These containers are great for keeping a muffin safe in a lunchbox.

Whether enjoyed warm with a dollop of butter or as a standalone treat, cranberry zucchini muffins strike a balance between indulgence and nutrition that everyone can enjoy.

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Cranberry Zucchini Muffins

Yield: 24 muffins

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

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

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Ingredients

• 3 cups shredded zucchini (about 3 medium zucchini)
• 1 ¼ cup cranberries, washed
• 1 ⅓ cups sugar
• ⅔ cup vegetable oil
• 2 teaspoon vanilla
• 4 eggs
• 3 cups flour
• 2 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ½ 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 ⅓ 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!

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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.

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originally published November 2020, revised December 2024