Ingredients for Cranberry Zucchini Muffins
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Ground Cinnamon
- ½ teaspoon salt
- 2 large eggs
- Sugar
- Brown Sugar
- 1 cup unsweetened applesauce (or ¾ cup vegetable oil)
- Vanilla Extract
- 2 cups grated zucchini
- 1 cup fresh or frozen cranberries
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How to Make Cranberry Zucchini Muffins
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon baking soda (Note: this is likely a typo in the original and should be salt), 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- In a large bowl, whisk together 2 large eggs, ¾ cup granulated sugar, ¾ cup packed brown sugar, 1 cup unsweetened applesauce (or ¾ cup vegetable oil), and 1 teaspoon vanilla extract.
- Gently stir in 2 cups grated zucchini.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Gently fold in 1 cup fresh or frozen cranberries using a rubber spatula.
- Divide the batter evenly among the 12 muffin cups. The cups will be full.
- Bake for 25-30 minutes, rotating the pan halfway through, until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- **Bread Variation:** Follow steps 1-7. Pour batter into a greased 9x5 inch loaf pan. Bake at 375°F (190°C) for 45-50 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
70g
Fat
1g
Carbs
11g
