These delicious muffins are packed with an abundance of zucchini, dried cranberries, brown sugar, and warm spices. They are sure to be a huge hit with the entire family and always disappear quickly over here!

Muffin 101

Nobody wants dry muffins. Nobody wants dense muffins. There are a few tips and tricks I like to use when baking muffins and find that when I do I always end up with the most fluffy, moist, consistent final product, and am happy to share them with you!

  • Overmixing your batter will lead to dense, heavy muffins. I recommend combing all your dry ingredients and all your wet ingredients in separate bowls. During this step, you can mix everything thoroughly. You can then fold in your dry ingredients just until they are incorporated.
  • Allowing your muffin batter to rest and or chill for any amount of time will intensify the flavors and help ensure you end up with a tender muffin.
  • Set your oven temperature to 350 degrees. You’ll find plenty of different recipes that call for a baking temperature of anywhere from 350 degrees up to 425 degrees. I find that 350 degrees is the gold standard for baking any muffin or quick bread. It will allow for the center of the muffin to cook thoroughly without over-browning the top of the muffins.

Here is everything you will need.

Just a handful of simple ingredients and you will be whipping up these muffins in no time! I usually make a double batch since everyone loves these so much. They are perfect to have on hand for busy mornings or a quick snack after school. We will go over some of the main ingredients a little more in-depth below but know you will also need room temperature eggs, vanilla extract, all purpose flour, baking powder and baking soda.

Ingredients shown: ground cloves, cinnamon, nutmeg, sour cream, vegetable oil, zucchini, flour, baking soda, baking power, brown sugar, flour, dried cranberries, Vanilla extract, Eggs


It is amazing how this vegetable blends into your muffin without being noticed. You will need 3 medium zucchini and a box grater for shredding. Make sure you remove all the excess moisture from the shredded zucchini, I like to grab a handful and squeeze out as much liquid as I can before placing it all on top of several large paper towels and really squeeze it out. (just do your best, its ok if they are still a little wet)

hand squeezing out liquid of grated zucchini

Vegetable Oil and Sour Cream

The combination of these two ingredients is going to make these the best zucchini muffins out there that are incredibly moist. I have tried this recipe using other options like melted butter or olive oil and find that I simply prefer using vegetable oil or canola oil. You can’t skip out on the addition of the sour cream – it is a great way to add extra flavor and moisture.

Brown Sugar 

I love using brown sugar when baking! It is going to add complexity to the flavor of your muffin and help to create baked goods that are softer and more moist.

Dried Cranberries

The pop of color and flavor achieved by adding dried cranberries is one of my favorite parts and makes these muffins all the more delicious!

Baking Spices

There isn’t anything better than the smell of something baking in the oven with any combination of cinnamon, nutmeg, all-spice, or cloves. They are warm, inviting spices and should certainly be included in these delicious zucchini muffins. Feel free to play with the combination of them but in small quantities, so their flavor doesn’t overpower.


  • Grate zucchini and squeeze out as much liquid as you can
  • In a large bowl whisk together your room temperature eggs, vegetable oil, sour cream, vanilla extract, and sugar. Mixing thoroughly.
  • Fold in the grated zucchini (don’t forget to have already drained the excess moisture from it) and the dried cranberries until everything is evenly incorporated. Set aside.
  • In a separate bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
  • Fold in the dry ingredient mixture into your large bowl. Incorporate the two but make sure not to over-mix. Let your batter rest.
  • Preheat your oven to 350 degrees. Grab your muffin tin and place paper liners in each of the muffin cups.
  • Once you are ready to bake your muffins use a cookie scoop to evenly distribute the batter between the paper-lined muffin cups.
  • Bake for 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  • Allow to cool on a wire rack.
  • *NOTE: this is a double batch for 24 muffins. If you only want to make 12 then half the recipe
Zucchini being grated onto a plate
Folding in grated zucchini and dried cranberries into muffin mix
scooping muffin mix into muffin pan with paper muffin liners

Serving and Storing

These easy zucchini muffins are amazing right out of the oven, slightly cooled by themselves or with a little butter. If you happen to have any leftovers you can store them once they are fully cooled in an airtight container for several days. 

Warm Zucchini muffins in the oven

Can You Freeze Zucchini Muffins?

Yes! Muffins are a great baked good to freeze. Store them in a air tight freezer bag for up to 3 months. Just thaw on the counter for a couple minutes before eating.

Are Zucchini Muffins Healthy?

Lets be real for a minute… No, these are not healthy. Anything baked with sugar and oil is not a health food. BUT thats ok! Not everything has to be healthy! These taste delicious plus we are sneaking in a little extra green veggies. I’m sure you can probably make them healthier but these ones are meant to be a treat.

In a baking mood and want something else to make? Check out our other muffin recipes:

Chocolate Muffins, Sourdough Discard Blueberry Muffins, Pumpkin Muffins

5 zucchini muffins

Zucchini Muffins

delicious zucchini-packed muffins everyone loves!

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  • 4 eggs room temperature
  • 3 medium zucchini grated and drained
  • 3 cups flour
  • 2 cups brown sugar
  • 1 cup vegetable oil
  • 1/2 cup sour cream
  • 1/2 cup dried cranberries
  • 1 tbsp vanilla
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves


  • In a large bowl whisk together the eggs, vegetable oil, sour cream, vanilla, and brown sugar.
  • Fold in the grated and drained zucchini and dried cranberries.
  • In a separate bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg, and ground cloves,
  • Add your dry ingredients to the wet ingredients, stirring until combined but not over-mixing.
  • Allow the batter to rest.
  • Preheat your oven to 350 degrees.
  • Place paper liners in each muffin tin.
  • Using a cookie scoop divide the batter evenly – you should be able to make 24 muffins.
  • Bake for 20-25 minutes.
  • Allow your muffins to cool and then enjoy!


Calories: 161kcal, Carbohydrates: 33g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 30mg, Sodium: 65mg, Potassium: 141mg, Fiber: 1g, Sugar: 21g, Vitamin A: 119IU, Vitamin C: 4mg, Calcium: 39mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.