Cranberry Zucchini Muffins

READY IN: 25mins
Recipe by rbrynsaas

I made this recipe based on one of Martha Stewart's recipes. I love cranberries in baked things...the tartness of them. Delicious!! The zucchini adds a little something without being the major flavor. Hope you enjoy them as much as I have! Note: You can substitute the applesauce with oil, I just prefer to use applesauce. Also, the cups will be quite full when you fill them, but I haven't had any trouble with them spilling over.

Top Review by East Wind Goddess

So tasty! I approve of the modifications to the original Martha Stewart recipe, the extra spices made the flavor more enticing to me. I added 1/2 cup of chopped walnuts and used half applesauce and half Melt (a vegan coconut oil blend). They turned out moist, wonderfully aromatic, cheerfully dotted with green and red and full of flavor. With a bumper crop of zucchini and frozen cranberries I'll definitely be making these again. Thank you, rbynsaas :-)

Ingredients Nutrition


  1. Preheat oven to 375°F Grease muffin tin; set aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, baking soda, cinnamon and salt; set aside.
  3. In a large bowl, whisk together the eggs, sugars, applesauce and vanilla. Stir in the zucchini.
  4. Add the flour mixture to the wet ingredients, and stir to combine; do not overmix. Using a rubber spatula fold in the cranberries. Divide the batter evenly among the 12 cups.
  5. Bake, rotating the pan halfway through, until the muffins are golden, 25 to 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Turn the muffins on their sides in their cups, and cool.
  6. Bread Variation: Follow instructions for muffins, transferring batter to a 9x5 loaf pan, buttered or sprayed with non-stick spray. Bake at 375 F, rotating the pan halfway through, 45-50 minutes. Transfer to wire rack to cool before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a