zucchini muffins

so these are an extension of an earlier post where i made a small zucchini cake. i had bought a zucchini to use as a topping for pizza, and had lots of leftovers as always. and like i said before, i really like baking new things when i’m forced to use up various ingredients. these sort of turned into breakfast muffins too because i happened to have a lot of other breakfast-y ingredients to be used up, like cranberries, raisins, and coconuts. any ingredients similar to these that you have can easily be added, so feel free to raid your pantry.

makes 10 muffins


  • 1 c. wheat flour
  • 1 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/2 tsp. baking powder
  • sprinkle of salt
  • 1 egg
  • 1/4 c. olive oil
  • 1/2 c. sugar
  • 1 c. grated zucchini
  • 1 tsp. lemon juice
  • 2 tbsp. raisins
  • 1/4 c. dried cranberries
  • 1/4 c. shredded coconut


preheat oven to 350° F. place cupcake liners in muffin pan. in a large bowl, beat the egg with a whisk. mix in oil and sugar, then zucchini. stir in the lemon juice. in another bowl, combine the flour, cinnamon, nutmeg, baking powder, and salt. stir this into the egg mixture. gently stir in the raisins, cranberries, and coconut. pour into muffin cups. bake for about 15-17 minutes, until the tops are light golden brown and the tops spring back when touched.



Filed under breakfast, dessert, muffin, recipes, vegetable

3 responses to “zucchini muffins

  1. Yum! I like anything that falls into both the “breakfast” and “dessert” categories. :)

  2. looks good! great way to use up stuff in the fridge and cupboards.

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