Cranberry-Zucchini Muffins
35 mins (prep 10, cooking 25)
11 ingredients
12 servings
This recipe is from Martha Stewart's Baking Handbook. I was looking for a lighter muffin recipe to try and stumbled across this one online. The zucchini keeps the muffins extremely moist without having to add a whole lot of oil. The cranberries pop in the oven and add a sour, gooeyness that I just love. If fresh cranberries aren't in season, the frozen ones work just fine.

Categories:  <-60-mins , time-to-make ,
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Serving Size (77.47 g)
Servings 12
Amount per Serving
Calories 232.77 Calories from Fat 93.51
% Daily Value *
Total Fat 10.39g 191.81%
Saturated Fat 0.83g 49.54%
Trans Fat 0.25g %
Cholesterol 0.0mg 0.0%
Sodium 123.85mg 61.93%
Total Carbohydrate 34.46g 137.82%
Dietary Fiber 2.6 g 124.9%
Sugars 20.31 g %
Protein 2.89g 69.35%
Vitamin A 104.42IU% Vitamin C 8.04mg%
Calcium 23.46mg% Iron 0.85mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4


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