Zucchini Muffins with Cranberries and Pecans

Zucchini Muffins with Cranberries and Pecans

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  • 2 cups unbleached white flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon orange zest
  • 2 large eggs, beaten
  • 2/3 cup milk
  • 1/2 cup melted butter or vegetable oil
  • 1 cup packed, shredded, peeled zucchini
  • 1/2 cup dried cranberries
  • 1/2 cup chopped, toasted pecans


Preheat oven to 350° F.

Combine the flour, sugar, baking powder, salt and orange zest in a large mixing bowl. In a separate bowl, beat together the eggs, milk and butter or oil.

Make a well in the center of the ingredients and pour in the milk and egg mixture. Stir until barely combined and fold in the zucchini, cranberries and pecans. Spoon into well-greased muffin tins.

Bake for 12 to 15 minutes for small muffins and 20 to 25 minutes for large muffins. The muffins will be very moist inside.