This large-batch recipe of squash-cranberry muffins is perfect for a simcha. Each bite is chock-full of zucchini, dried cranberries, and almond slices, leaving everyone satisfied! These muffins are sure to become a family favorite.
Yield: 70 muffins
Place shredded squash in strainer and squeeze excess water.
In a large bowl, combine all ingredients.
Spray muffin tins with cooking spray and fill with batter to the brim. Bake at 350 degrees Fahrenheit for 40 minutes.
Batter can be poured into two 10×16 inch pans. Bake at 350 degrees Fahrenheit for one hour and 10 minutes.