Cranberry Orange Zucchini Muffins
Cranberry orange zucchini muffins are tender and moist, filled with orange juice and zest, walnuts, dried cranberries, and cozy spices. They're perfect for the holidays and make a great Christmas morning breakfast!
Servings: 12 muffins
Calories: 245kcal
Ingredients
- 1 cup (135 g) finely grated zucchini, after measuring, squeeze liquid out*
- 1 medium orange
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups (210 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup (57 g) dried cranberries
- ¼ cup (28 g) chopped walnuts
Instructions
- Preheat oven to 350℉. Line a muffin pan with 12 paper liners and set aside.
- Measure 1 cup (135 grams) of grated zucchini, then place into a few layers of paper towels, or a kitchen towel, and gently squeeze over the sink to remove excess liquid. Zucchini should measure about 70 grams afterward.
- Zest and juice one orange into a large bowl. Add finely grated zucchini (with liquid squeezed out), granulated sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Add to wet ingredients and stir until just combined. Add dried cranberries and walnuts, stirring until incorporated.
- Divide batter between 12 muffin tins, filling to about ⅔ full. Bake for about 16 to 19 minutes, OR until the center of your muffins pop back when gently pressed in the center (if an indent is left, your muffins need more time).
- Transfer muffins to a cooling rack and allow to cool completely before unwrapping (muffins/cupcakes will stick to the wrappers if they're still warm).
Recommended Equipment
Notes
- Measuring zucchini: Measure 1 cup (135 grams) of finely grated zucchini, then squeeze liquid out (70 grams) before adding to the batter.
- Storage: Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Freezing: Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- Peeling zucchini: There's no need to peel the skin off your zucchini unless desired.
- Variations: Cranberries can be substituted with raisins, walnuts can be substituted with pecans (or omitted entirely).
Nutrition Estimate
Serving: 1muffin | Calories: 245kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 218mg | Potassium: 91mg | Fiber: 1g | Sugar: 18g | Vitamin A: 86IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg