Zucchini Muffins – A New Fall Favorite!

These muffins scream Fall to me – nutty and sweet, with a hint of spice. I make a whole batch, and then wrap them individually in plastic wrap and store in the freezer in a zip top bag. They make a great breakfast when you’re running out the door or a portable snack when refrigeration is not an option. My fiancé spends hours hunting on the weekends in the Fall and tosses a few of these muffins in his pack to snack on while he’s roaming the woods!

Yield: 1 loaf, 3 mini loaves or 12 muffins


  • 1 egg
  • 1/2 cup vegetable oil
  • 2/3 cup sugar
  • 1 cup grated zucchini*
  • 1 teaspoons vanilla extract
  • 3/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup chopped pecans
  • 1/2 cup dried cranberries or cherries


  1. Preheat oven to 350°F.
  2. Grease and flour a 12 cup muffin pan or 1 loaf pan or 3 mini loaf pans
  3. In a large bowl, beat the egg by hand until well mixed. Mix in the oil and sugar, then the zucchini and vanilla. Add flours, cinnamon, allspice, baking soda, baking powder and salt, plus the pecans and dried cranberries. Mix just until the dry ingredients are incorporated into the wet ingredients. The batter will have lumps!
  4. Pour the batter into the prepared pans; wipe the edges to remove any excess batter and place in the oven. The loaf will need about 60 minutes, mini loaves about 30 minutes and the muffins about 20 minutes. Test for doneness by inserting a toothpick into the center – if it comes out clean, they’re ready to come out!

*Where I live, zucchini is wonderful in the summer, but I crave these muffins in the Fall because of their spiced flavor and sweet cranberries. To get the best of both worlds, I buy lots of zucchini from the farmer’s market during the summer and then shred and freeze it in one cup portions, perfect for baking these muffins. Remove the frozen, shredded zucchini from the bag and let it defrost in a colander. You can run them under cool water to speed up the process. Squeeze out any of the liquid that accumulates before adding the zucchini to the batter. 

By Erica Steinhart, RD

Photo courtesy of www.seaweedandsassafrass.com via www.healthyaperture.com/Posts for Syndication

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