Cranberry Orange Zucchini Muffins

These muffins are packed with flavor (and zucchini, shhhh!!). You’re going to love these Cranberry Orange Zucchini Muffins for breakfast!!

These Cranberry Orange Zucchini Muffins are packed with flavor! And that orange glaze is a perfect finish!

I think zucchini needs to be a fruit. I’ve realized this summer that I have totally enjoyed adding zucchini to all my baked goods, and I’ve been less enthusiastic about eating it as it is…a vegetable.

So, in an effort to support my “zucchini is a fruit” campaign, I’ve added it to these delicious, moist Cranberry Orange Muffins.

A few days ago on facebook I had someone comment and say they never would have thought to put zucchini in a baked good. I couldn’t even think of a response. Haven’t zucchini bread recipes been around for ages? I know I’ve been eating it my whole life!! I just assumed like carrot cake…everyone has had zucchini bread.

These Cranberry Orange Zucchini Muffins are packed with flavor! And that orange glaze is a perfect finish!

And it’s only natural to make muffins. And cake. And chocolate cake (and I’ve got brownies coming to the blog soon too).

Oh, and please, make the glaze. These muffins are fantastic without it…but I think it goes without saying that glaze makes everything better. This one is made with orange juice, so it really brings out the orange flavor of the muffins!

And, if your zucchini is growing like weeds this year in your garden, like mine is, you can bake these muffins and freeze them for another time. I would hold off on adding the glaze if you freeze them though. Once thawed, you can totally make the glaze and eat as written, haha!

Now, my command to all of you: go ask everyone you know if they’ve had zucchini bread, or at least some sort of baked good with zucchini. Then report back to me. And make them some bread, so they are no longer deprived!!

These Cranberry Orange Zucchini Muffins are packed with flavor! And that orange glaze is a perfect finish!

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Yield: 18 muffins

Cranberry Orange Zucchini Muffins

Prep Time 15 minutes
Cook Time 19 minutes


For the Muffins:

  • 2 cup all-purpose flour
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp nutmeg
  • ½ tsp kosher salt
  • 1 cup shredded zucchini
  • ⅔ cup milk
  • ⅓ cup unsalted butter, melted
  • 1 large egg
  • 1 orange, zested
  • 1 cup frozen cranberries

For the Glaze:

  • 1 ½ cup powdered sugar
  • 1 orange, juiced (about 2-3Tbsp)


  1. Preheat oven to 350 degrees F. Spray muffin cup pan with baking spray. Set aside.
  2. In a large bowl, mix flour, sugar, baking powder, baking soda, nutmeg and salt together. Add zucchini, milk, melted butter, orange zest and egg. Fold in cranberries.
  3. Fill muffin cups ⅔ full. Bake for 17-19 minutes until toothpick comes out clean.
  4. Cool on wire rack 5 minutes, then remove from pan and cool completely.
  5. For the glaze, whisk together the powdered sugar and orange juice until smooth. Dip tops of cooled muffins in glaze, and allow to set. ENJOY.

Did you make this recipe?

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Love muffins? Here are some of my favorites:


 Cranberry Apple Muffins: these scrumptious muffins are topped with a delicious, buttery streusel!


 Even on diet you can enjoy these Skinny Banana Chocolate Chip Muffins!


Pumpkin Muffins with Maple Glaze. It’s almost fall, time to enjoy one of these tasty muffins!

Here are some awesome muffin recipes from my friends:

These Cranberry Orange Zucchini Muffins are packed with flavor! And that orange glaze is a perfect finish!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on August 12, 2015

Comments & Reviews

  1. Do you strain the water out of the zucchini after they have been grated?
    Cause that’s what I did, so I’m not sure if I was supposed to throw it in with water and all.
    I’m putting them in the oven now.
    Will keep u posted.

  2. My neighbor supplies us with zucchini every year from her organic garden. I came across your recipe and could not resist. OMG, delicious, very hard to eat just one. I did add some walnuts , splash of vanilla extract and a sprinkle of cinnamon on the glaze. Very good and a definite do over. Thanks for sharing.

  3. Have I told you lately how much I love that you get on baking sprees with certain foods?  Keep the zucchini coming girl!  These are seriously gorgeous!  I am loving the fruit twist to these yummy muffins!!!!

  4. Yum! I need to get on the sweet zucchini train before summer is over! These look perfect 🙂

  5. These sound delicious.  I’m on a diet, but come October 5 (after the big wedding) I’m making these!  Thanks for sharing.
    Wishes for tasty dishes, Linda

  6. These look delish! Love the combination of cranberries and orange flavors. I have a big bag of craisins, since they are dried, wonder how to use them instead of frozen? I also have some frozen blueberries, might replace the cranberries with those! I don’t want to remake this recipe, but want to use things I already have on hand. Thanks for this recipe!

    1. Blueberries would be fantastic (and you can use lemon instead of orange if you prefer). Not sure I would go with the dried craisins in this one, the pop of moisture from the fruit is amazing!! Good luck 🙂

  7. I am in awe – these muffins are chock full of veggie and fruit goodness! Yes – I’ll sign your petition to fruitify Zucchini!

  8. I will TOTALLY join that zucchini is a fruit campaign! I eat it like it’s going out of STYLE!
    I am loving that you added it to the delish combo that is cranberry and orange! I need a few of these for breakfast! Pinned!

  9. If my gardening skills were not completely sub par, then I would have zucchini to bake with! I’m bummed about that with all of your good recipes. Can you send over a green thumb?

  10. Well, these are the most beautiful zucchinis I have ever seen!  🙂  I will have to hang on to this for when my mom comes over with her latest crop!

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