Zucchini Muffins with Cranberries and Pecans

Yield: Makes 12 regular or 24 small muffins

Your rating: None (7 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free

These muffins are dense, moist and gorgeously fragrant. They freeze beautifully so you can make a large batch when zucchini is at its peak, and delight your family and guests throughout the winter months.

Ingredients

Preparation

Combine the flour, sugar, baking powder, salt and orange zest in a large mixing bowl. Beat together the eggs, milk and butter or oil. Make a well in the center of the ingredients and pour in the milk and egg mixture. Stir until barely combined and fold in the zucchini, cranberries and pecans. Spoon into well-greased muffin tins. Bake for 12 to15 minutes for small muffins and 20 to 25 minutes for large muffins. The muffins will be very moist inside.

Notes

PCC carries frozen, whole, organic cranberries, which would be perfect in these muffins if you prefer a bite of tart flavor.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on September 12, 2009.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: cranberries, pecans, zucchini

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Delicious!

Just made these and subbed lime zest for the orange zest, walnuts for the pecans, and soy milk for the milk. Absolutely delicious. Very moist, excellent weight, and subtle but gorgeous flavors. A+!

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