Deliciously Moist Zucchini Cranberry Nut Muffins

Indulge in the delightful flavors of zucchini, cranberries, and nuts with these moist and tender muffins. Packed with farm-fresh ingredients, these muffins are a perfect breakfast treat or afternoon snack. The combination of tart cranberries, crunchy nuts, and the subtle sweetness of zucchini creates a harmony of flavors that will leave you craving for more. With a preparation time of just 30 minutes, these muffins will become a family favorite in no time.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/3 cup vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/2 cup dried cranberries
• 1/2 cup chopped nuts (e.g., walnuts, pecans, or almonds)

Directions

1. Preheat your oven to 375°F (190°C). Grease a muffin pan or line it with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate large bowl, beat together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
4. Add the shredded zucchini to the wet mixture, stirring until evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the dried cranberries and chopped nuts.
7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
10. Serve and enjoy!

Interesting Facts