Fruit and Nut Zucchini Muffins
Moist, fluffy, and bursting with wholesome flavors, these Fruit and Nut Zucchini Muffins are the perfect balance of sweet and nutty, making them an irresistible breakfast treat or midday snack. Made with freshly grated zucchini, crunchy walnuts (or pecans), and chewy dried cranberries, these muffins combine hearty textures with the subtle warmth of cinnamon. Naturally sweetened with a mix of granulated and brown sugar, and brought together with a hint of vanilla, this recipe is easy to prepare in just 15 minutes and yields a batch of 12 muffins. Ideal for using up summer zucchini, these quick, one-bowl muffins are a delicious way to sneak in extra veggies while indulging in a satisfying, bakery-style treat. Whether served fresh from the oven or stored for later, they’re a versatile and kid-friendly option you’ll want to make again and again!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 2 teaspoons Ground cinnamon
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 Eggs
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 2 cups Zucchini, grated and squeezed of excess moisture
- 0.5 cups Chopped walnuts (or pecans)
- 0.5 cups Dried cranberries (or raisins)
- 0.25 cups Milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking powder, baking soda, and salt until well combined.
In a separate medium mixing bowl, whisk together the eggs, vegetable oil, vanilla extract, and milk until smooth.
Fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix. The batter should be thick but slightly lumpy.
Gently fold in the grated zucchini, chopped walnuts (or pecans), and dried cranberries (or raisins) until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 471.3 g | 171% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 260.7 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 380 mg | 29% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2178 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
