3 eggs

2 cups zucchini, shredded

1 cup canola oil

1 tsp vanilla

1 1/2 cups sugar

1 1/2 cups all purpose flour

1 1/2 cups whole wheat flour

1/2 tsp baking soda

1/2 tsp salt

1 tsp baking powder

1 tbsp cinnamon

1 cup dried cranberries


Step 1

In a large bowl, beat together eggs, oil, vanilla and sugar. Once combined, add zucchini – mix well.

Step 2

In a second large bowl combine flour, baking powder, baking soda, salt, cinnamon, and dried cranberries.

Step 3

Add wet ingredients to dry, mix until just combined.

Step 4

Using a tablespoon, spoon batter into mini-muffin liners.

Step 5

Bake at 350 for 20 minutes for mini-muffins, and 30 minutes for large muffins. Oven temperatures may vary so use the toothpick trick to check to see if the centre is cooked. (Toothpick should come out clean).

This large-batch recipe makes 5 dozen mini muffins or 2 dozen large muffins. They freeze well and make a great snack on the go. Works well with frozen or fresh zucchini. Try swapping out the dried cranberries for chopped nuts for a change.