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In the world of baking, few delights are as universally loved as a freshly baked muffin. They are the quintessential grab-and-go snack, perfect for breakfast, lunchboxes, or an afternoon pick-me-up. However, the challenge often lies in finding a recipe that combines indulgence with nutritional value. Enter the Deliciously Simple Zucchini Muffins—a delightful treat that not only satisfies your sweet tooth but also cleverly incorporates a healthy vegetable into the mix. These muffins are moist, fluffy, and bursting with flavor, making them an ideal choice for anyone looking to add a nutritious twist to their baked goods.

Easy Zucchini Muffins

Discover the joy of baking with Deliciously Simple Zucchini Muffins! These moist and fluffy treats combine the sweetness of muffins with the nutritious benefits of zucchini, making them perfect for breakfast or as a snack. This easy recipe incorporates healthy ingredients like whole wheat flour, a mix of sugars for flavor, and optional add-ins like nuts or chocolate chips. Enjoy a wholesome bite that satisfies your cravings while sneaking in some vegetables!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup all-purpose flour

1/2 cup whole wheat flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp nutmeg (optional)

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil or melted coconut oil

2 large eggs

1 tsp vanilla extract

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

    Prepare the Zucchini: Grate the zucchini using a box grater or a food processor. To reduce excess moisture, place the grated zucchini in a clean kitchen towel and squeeze gently to remove some liquid.

      Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).

        Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

          Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix. Fold in the grated zucchini and optional nuts or chocolate chips, if desired.

            Scoop into Muffin Tin: Using a cookie scoop or spoon, fill each muffin cup about 2/3 full with the batter.

              Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

                Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  Serve: Enjoy the muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins