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Moist Zucchini Bread Muffins That Use Up Extra Summer Zucchini and Freeze Well Pinterest recipe pin

Zucchini Bread Muffins with Walnuts and Cranberries

Moist, spiced zucchini bread muffins made by squeezing excess zucchini moisture and balancing oil with Greek yogurt for a tender, freezer-friendly muffin.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini about 10–12 ounces total, shredded and squeezed (about 1 3/4 to 2 cups after squeezing)
  • 1 3/4 cups all-purpose flour
  • 1/4 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg plus 1 large egg yolk
  • 1/3 cup neutral oil vegetable or canola
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped walnuts
  • 1/2 cup dried cranberries
  • Optional: coarse sugar for sprinkling on top

Equipment

  • 1 12-cup muffin tin
  • 1 Box grater or food processor shredder
  • 1 1/4-cup cookie scoop or measuring cup
  • 1 Clean kitchen towel or several layers of paper towels

Method
 

Prepare the zucchini
  1. Trim the zucchini and shred using a box grater or food processor; place shredded zucchini in a colander for 5 minutes, then transfer to a clean kitchen towel and squeeze out excess liquid until zucchini is moist but not dripping (about 1 3/4 to 2 cups after squeezing).
Make the batter
  1. Preheat oven to 375°F and position a rack in the center; line a 12-cup muffin tin or grease the cups lightly.
  2. Whisk together the egg and egg yolk, oil, Greek yogurt, vanilla, granulated sugar, and brown sugar in a large bowl until blended.
  3. In a separate bowl whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Add the dry ingredients to the wet and fold gently until mostly combined, then fold in the squeezed zucchini, walnuts, and dried cranberries just until no dry streaks remain.
Bake
  1. Use a 1/4-cup scoop to divide batter among the 12 muffin cups; sprinkle extra walnut pieces or coarse sugar on top if desired.
  2. Bake at 375°F for 18–22 minutes until the tops are golden and a toothpick inserted in the center comes out with moist crumbs but not raw batter.
  3. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Measure shredded zucchini after squeezing to ensure accurate moisture. For a nut-free version, omit walnuts and add 1/3 cup sunflower seeds or extra dried fruit. Muffins store at room temperature up to 3 days or freeze individually for up to 3 months; thaw at room temperature or microwave briefly to reheat.