Whole Wheat Olive Oil Zucchini-Cranberry Muffins

October 14, 2016

Whole Wheat Olive Oil Zucchini-Cranberry Muffins


  • 1 cup unbleached all-purpose flour
  • 1 cup white whole wheat flour
  • ½ cup  sugar
  • 1 Tbs. baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ cup dried cranberries
  • 2 large eggs, beaten
  • ½ cup milk
  • ½ cup Ultra Premium Extra Virgin Olive Oil
  • 1 cup unpeeled, shredded zucchini, packed
  • ½ cup  chopped walnuts, toasted (optional)
 Frosting (optional):
  • 8 oz. cream cheese at room temperature
  • ½ cup heavy whipping cream (chilled)
  • ½ cup granulated sugar
  • 1 Tbs. ground cinnamon


Preheat the oven to 400°F. Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Stir in the walnuts, if desired, and cranberries. In a smaller bowl, combine the eggs, milk, and olive oil. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined, and then gently fold in the zucchini. Spoon the batter into a greased, 12-cup muffin tin. Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips. Cool 5 minutes on a rack.

While the muffins are baking, prepare the frosting.  In a large mixing bowl or in the bowl of a stand mixer beat the cream cheese and sugar and cinnamon until smooth on medium speed (about two minutes), slowly add the cream and continue mixing until thick and spreadable, approximately two more minutes.  Refrigerate the frosting until the muffins are cooled to room temperature.  Frost and enjoy!

Makes12 muffins

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