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Zucchini Muffins

I feel it's time to deal with the zucchini situation that we typically find ourselves living in around this time of year.  You know what I mean.  Zucchinis are being harvested out of your gardens in droves.  Or, in my case, zucchinis are overflowing in the supermarkets.  Let's face it.  Hoboken is not known for its great gardening opportunities.

Still, I love these little green vegetables and can't wait for this time to swing around every year.  Recently, I've been loving a simple side of grilled zucchini slices as a snack or a side dish with dinner.  However, when I was assigned the blog Jane's Adventures in Dinner for this month's Secret Recipe Club, I discovered her recipe for Airy Zucchini Muffins.  Clearly I needed to get a little snazzier with my zucchini fare.

I've previously made a zucchini bread and I can vividly recall how delicious that was, so I was quite excited to give these muffins a shot.  Jane's recipe was so quick to whip up that the task which took the longest was the grating of the zucchini.  Seriously.  These muffins came together in minutes and they were simply delicious.  I ended up using cranberries instead of cherries in the recipe simply because I believe in using what I have already in my pantry if I can.  Other than that, I pretty much followed the directions given.  The muffins were as promised: light, airy, and delicious.

I liked that these muffins aren't too sweet, which makes them a perfect for breakfast sustenance.  I also ended up freezing several of these so I can defrost them overnight and have a quick meal on the go the next morning. (Come on. You know I can't resist freezing things!)


Zucchini Muffins
slightly adapted from Jane's Airy Zucchini Muffins
makes 18 muffins

Print Recipe

  • 2 medium or 3 small zucchini, grated and squeezed dry
  • 2 eggs
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ground ginger
  • 1/2 cup vegetable oil
  • 1/2 cup Greek yogurt
  • 2/3 cup brown sugar
  • 1/2 cup dried cranberries
  • 2 1/2 cup flour
  • 1 teaspoon baking powder

1) Preheat the oven to 350 degrees F.

2) In a large bowl, combine the zucchini, eggs, cinnamon, cloves, ginger, oil, yogurt and brown sugar.  Beat until combined.

3) Mix the cranberries into the batter.

4) Fold in the flour and baking powder.

5) Divide the mixture between 18 muffin cups and bake for 15-18 minutes, or until a knife is inserted and removed cleanly.

6) Allow muffins to cool on a wire rack before serving either warm or at room temperature.