The morning scramble has becoming a little more crazy since we moved and now have a longer commute to get the Bug to school. So I’ve been searching for breakfast ideas that are easy ‘grab-and-go’ ideas for the days we just can’t seem to get our AM groove on.

One answer? Zucchini, raisin, cranberry, and walnut muffins. One batch makes 12 regular muffins (for the adults) and 24 mini muffins (perfect for little fingers). Of course, getting a little bit of green stuff in is an extra bonus.

I think the muffins taste best at room temp with a cup of tea. But they work with a travel mug of coffee in the car, too!

Zucchini Muffins (for Big Kids AND Minis!) - (cool) progeny

Zucchini Muffins for Big Kids and Minis


  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 1 1/3 cup sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ginger
  • 1 cup chopped walnuts
  • 1/2 cup raisins
  • 1/2 cup dried cranberries

How To Make Zucchini Muffins

Preheat the oven to 350°F.  In a large bowl combine the sugar, eggs, and vanilla (don’t use a mixer! Just stir with a spoon!). Stir in the grated zucchini and then the melted butter. Add flour, baking soda, ginger, allspice, and cinnamon. {You can mix the dry ingredients in a separate bowl first and then add them; I didn’t and the muffins turned out great!} Stir until well combined.

Fold in your walnuts, raisins and cranberries.

Grease your muffin tins with olive oil spray (or butter). Fill each muffin cup completely. One batch will fill 12 regular-sized muffin cups and make one pan of 24 mini-muffins!

Bake on the middle rack of oven until muffins are golden brown (about 25 minutes for large muffins and 15 minutes for mini-muffins). Let cool for a few minutes. Remove from baking tin and let cool another 20-25 minutes.