Zucchini Muffin Recipe – Cinnamon, Ginger & Cranberry Bake

Last Updated on 1 month by Neha Deshmukh

Zucchini Muffin Recipe – Cinnamon, Ginger & Cranberry Bake

Introduction

Oh, these zucchini muffins! They’re honestly one of my go-to’s when I’ve got a sneaky amount of zucchini from the garden (or a particularly good market haul!). I first made these when my little niece came to visit, and she devoured them. They’re wonderfully moist, subtly spiced, and just… comforting. Plus, they’re a brilliant way to sneak some veggies into your baking! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average muffins. The combination of cinnamon, ginger, and those little bursts of cranberry and raisin is just divine. They’re super easy to make – perfect for a weekend baking session or even a quick treat during the week. And honestly, who doesn’t love a muffin? They’re portable, delicious, and always a crowd-pleaser.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup grated zucchini
• ¾ cup sugar (about 150g)
• ⅓ cup vegetable oil (about 80ml)
• 1 teaspoon vanilla extract (5ml)
• 2 eggs
• 1 ½ cups all-purpose flour (about 190g)
• 1 teaspoon baking soda (5g)
• ½ teaspoon baking powder (2.5g)
• ½ teaspoon salt (2.5g)
• 1 teaspoon ground cinnamon (5g)
• ¼ teaspoon ground ginger (1.25g)
• 1 orange rind
• ½ cup dried cranberries (about 75g)
• ½ cup raisins or sultanas (about 75g)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your muffins turn out perfectly:

• Zucchini Varieties & Preparation: You can use any type of zucchini for this recipe – green, yellow, even the smaller courgettes. Just make sure to grate it and gently squeeze out any excess moisture with a clean kitchen towel. Nobody wants soggy muffins!
• The Role of Cinnamon & Ginger in Indian Baking: While not traditionally used in all Indian baking, cinnamon and ginger are warming spices that beautifully complement fruit and add a lovely depth of flavour. They’re often found in chai and festive treats, so they feel right at home here.
• Choosing the Right Oil – Regional Preferences: I’ve used vegetable oil here, but you could also use sunflower oil or even a mild olive oil. In some parts of India, using mustard oil (very sparingly!) can add a unique flavour, but it’s quite strong, so proceed with caution.
• Dried Fruit Options: A Look at Indian Alternatives: Cranberries aren’t a traditional Indian ingredient, but they work wonderfully! Feel free to experiment with other dried fruits like chopped dates, figs, or even a mix of candied fruits (tukda) for a more festive touch.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (170°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine the grated zucchini, sugar, oil, vanilla extract, and eggs. Give it a good mix until everything is nicely combined.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger.
4. Add the orange rind and dried cranberries and raisins to the dry ingredients. Give it a stir to coat everything in those lovely spices.
5. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix – a few lumps are okay! Overmixing can lead to tough muffins.
6. Using an ice cream scoop (this is my secret for uniform muffins!), divide the batter evenly into the prepared muffin cups.
7. Bake for 15-20 minutes, or until a skewer inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t skip squeezing the zucchini! Seriously, it makes a huge difference.
• Gently folding the ingredients is key. Treat the batter with kindness!
• For extra flavour, try toasting the spices lightly in a dry pan before adding them to the flour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Zucchini Muffins: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg).
• Gluten-Free Zucchini Muffins: Use a gluten-free all-purpose flour blend. I’ve had good results with blends that include xanthan gum.
• Adjusting Spice Levels: My family loves a good kick, so I sometimes add a pinch of nutmeg or even a tiny bit of cardamom.
• Festival Adaptations (e.g., adding cardamom for Diwali): For Diwali, I love adding a teaspoon of cardamom powder to the batter. It gives them a beautiful festive aroma! My grandmother always said a little cardamom makes everything special.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They also make a lovely addition to a brunch spread or a picnic basket.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. You can also freeze them for up to 3 months. Just wrap them individually in plastic wrap before freezing. Reheat gently before serving.

FAQs

• Can I use different vegetables in place of zucchini? You can try carrots or even pumpkin, but the texture and flavour will be slightly different.
• How can I prevent the muffins from becoming soggy? Squeezing the zucchini is the most important step! Also, don’t overfill the muffin cups.
• What’s the best way to grate zucchini for muffins? A box grater works perfectly. Just be careful not to grate your fingers!
• Can I freeze these zucchini muffins? Absolutely! They freeze beautifully.
• Can I add nuts to this recipe? Which nuts would complement the flavors? Yes! Walnuts or pecans would be lovely additions. About ½ cup should do the trick.