Zucchini Muffins with Cranberries and Pecans

Zucchini Muffins with Cranberries and Pecans

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?

Ingredients

  • 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

Directions

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.