Zucchini Citrus Muffins

Prep Time 20 mins Prep Time
Cook Time 20 mins Cook Time
Total Time 40 mins Total Time
Yields 12


  • 2 cups unbleached all purpose flour
  • 1/2 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • Grated zest from one lemon (you can also use orange zest or a mix of both)
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup cranberries
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 cup packed shredded zucchini


  1. Preheat the oven to 400 degrees. Grease a 12 cup muffin tray.
  2. Place cranberries in a 1 cup measuring cup and cover with warm water. Let sit for 10 minutes then drain and squeeze excess water out with a paper towel.
  3. Meanwhile, whisk together the flour, sugar, baking powder, salt, and lemon zest in a medium sized bowl. Stir in the walnuts and cranberries.
  4. In a small bowl whisk together the eggs, milk, and oil. Make a well in the center of the flour mixture and pour the wet ingredients in. Use a wooden spoon to gently stir the batter until barely combined. Gently fold in the zucchini.
  5. Spoon batter into muffin cups--you'll fill them nearly to the top. Bake for 20-25 minutes or until tops spring back when touched. Remove from the oven, cool for 5-10 minutes, then turn out of the pan to finish cooling.


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