Zucchini Citrus Muffins
These Citrusy Zucchini Muffins are unlike any other zucchini bread/muffin/cake I’ve ever had. Usually zucchini breads are dense and loaded with spices. I ditch the spices and go citrus here!
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Servings:
Calories: 244kcal
Ingredients
- 2 cups unbleached all purpose flour
- 1/2 cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- Grated zest from one lemon*
- 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
Instructions
- Preheat the oven to 400 degrees. Grease a 12 cup muffin tray.
- 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.
- Meanwhile, whisk together the flour, sugar, baking powder, salt, and lemon zest in a medium sized bowl. Stir in the walnuts and cranberries.
- 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.
- 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.
Notes
- *You can also use orange zest or a mix of both.
Nutrition
Calories: 244kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 318mg | Potassium: 126mg | Fiber: 1g | Sugar: 10g | Vitamin A: 105IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 1mg
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