Description
Moist zucchini bread muffins flavored with vanilla, cinnamon, ginger, and nutmeg, with optional walnuts and dried cranberries for extra texture.
Ingredients
Scale
- 2 large eggs, at room temperature
- 1 1/3 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 3 cups firmly packed grated zucchini
- 3/4 cup unsalted butter, melted and slightly cooled
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 cup chopped walnuts, optional
- 1 cup dried cranberries, optional
- Butter or nonstick cooking spray for the muffin pan
Instructions
- Preheat the oven to 350°F and place a rack in the center. Grease a standard muffin pan with butter or nonstick cooking spray.
- Grate the zucchini and measure 3 firmly packed cups. Do not squeeze it dry unless it releases an excessive amount of liquid.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, whisk the eggs. Add the sugar and vanilla, then whisk until glossy.
- Stir the grated zucchini and slightly cooled melted butter into the egg mixture.
- Add the dry ingredients to the wet ingredients in two additions. Fold only until no dry flour remains.
- Fold in the chopped walnuts and dried cranberries, if using.
- Divide the batter among the prepared muffin cups, filling each cup to the top. Use a second pan if extra batter remains.
- Bake for 22 to 30 minutes, or until the tops spring back and a skewer inserted in the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes. Transfer them to a wire rack and cool for at least 20 minutes before serving.
Notes
- Do not squeeze all the moisture from the zucchini because it keeps the muffins tender.
- If the zucchini feels unusually dry, sprinkle it with 1 or 2 teaspoons of water before adding it.
- Measure the flour lightly or weigh 400 grams for the most reliable texture.
- Walnuts and dried cranberries are optional and may be omitted or replaced.
- Depending on the pan and optional add-ins, the recipe may produce between 12 and 18 muffins.
- Store cooled muffins in an airtight container for up to 3 days or freeze them for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 334
- Sugar: 27
- Sodium: 178
- Fat: 13
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 48