Walnut, Cranberry, White Chocolate Chip Zucchini Muffins
These cranberry, walnut, white chocolate chip zucchini muffins are sure to be a family favorite and a great way to use up all that zucchini from your garden.
packed grated fresh zucchini
white chocolate chips
Preheat the oven to 350°F (175°C). Lightly grease two muffin tins or use cupcake liners.
In a large mixing bowl, beat the eggs. Then mix in the sugar and vanilla extract. Stir in the grated zucchini and melted butter.
In another large bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
Stir the dry ingredients into the zucchini mixture just to combine. Stir in walnuts, cranberries and white chocolate chips.
Scoop the muffin batter equally among the cups.
Bake at 350°F on the middle rack of the oven until muffins are golden brown, and the top of the muffins bounce back when you press on them, or about 25-30 minutes.
Set muffin pans on wire rack to cool for 5 minutes. Then remove the muffins from the tin and let cool on wire racks another 20 minutes.
Recipe courtesy of
The Birch Cottage