Fruity Nutty Zucchini Muffins
Bursting with wholesome flavors, these Fruity Nutty Zucchini Muffins are the perfect combination of moist texture, natural sweetness, and a delightful crunch. Made with freshly grated zucchini, these muffins are packed with nutrient-rich walnuts, tart dried cranberries, and chewy apricots, making them a satisfying and healthy treat for any time of day. Infused with warm cinnamon and a hint of vanilla, these muffins are quick to prepare, taking just 15 minutes of prep and baking to golden perfection in under 20 minutes. Whether you're savoring them as a grab-and-go breakfast, midday snack, or dessert, these muffins are sure to impress with their balanced blend of flavors and textures. Plus, they’re easy to store and freeze, perfect for meal prepping or sharing with loved ones. Ideal for fans of baked goods with a nutritious twist, these muffins are a must-try!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 units large eggs
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1.5 cups finely grated zucchini
- 0.75 cup chopped walnuts (or pecans)
- 0.5 cup dried cranberries (or raisins)
- 0.5 cup chopped dried apricots
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a medium bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and well blended.
Stir the wet ingredients into the dry ingredients just until combined. Be careful not to overmix.
Gently fold in the grated zucchini, chopped walnuts, dried cranberries, and chopped apricots until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring 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 |
2878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3103 mg | 135% | |
| Total Carbohydrate | 429.5 g | 156% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 217.6 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 326 mg | 25% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2480 mg | 53% | |
*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.
