Cranberry Orange Zucchini Muffins are moist and fluffy with the perfect sweet, tangy flavor. No one will suspect these glazed muffins have vegetables hiding inside!
Preheat oven to 350 degrees F. Spray muffin cup pan with baking spray. Set aside.
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.
Fill muffin cups 2/3 full. Bake for 17-19 minutes until toothpick comes out clean.
Cool on wire rack 5 minutes, then remove from pan and cool completely.
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.