These moist and tasty muffins are chock-full of flavor; the dried cranberries are a terrific add-in, and the almonds really top them off to present a fabulous Shabbos side. My kids don’t appreciate seeing the green flecks that remind them there are veggies in there and this could be healthy (Heaven forbid!), so I’ve done them without the peel too.
Preheat oven to 350°F (180°C).
In a large mixing bowl, coarsely grate zucchini. (You can also use a food processor with the coarse grater blade.)
Add remaining ingredients, mixing until well combined.
Grease 24-cup medium-sized muffin tins with oil spray and divide batter among cups.
Sprinkle tops generously with almonds and bake for 30–35 minutes, or until lightly browned.
Remove from oven and allow to set 5 minutes before removing from pans. Transfer to cookie rack and allow to cool.
Serve warm or at room temperature.