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Savory Zucchini Walnut Muffins are a delightful fusion of flavor and nutrition that promise to brighten up your breakfast table or serve as a healthy snack option any time of day. With their unique blend of grated zucchini and crunchy walnuts, these muffins boast a moist texture and a subtle sweetness that appeals to both children and adults. Whether you’re looking to sneak some veggies into your family’s diet or simply want a delicious treat, these muffins deliver on all fronts.

Zucchini Muffins with Walnuts

Discover the delightful world of Savory Zucchini Walnut Muffins, a perfect blend of flavor and nutrition! These muffins, featuring grated zucchini and crunchy walnuts, provide a moist texture with a hint of sweetness. They're not just a tasty treat; they're a sneaky way to get veggies into your diet, making them great for kids and adults alike. Easy to prepare and packed with wholesome ingredients, these muffins are ideal for breakfast or a healthy snack anytime. Explore the recipe and tips for incorporating these delicious muffins into your meal routine.
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chopped walnuts

Optional: 1/2 cup raisins or chocolate chips for added sweetness

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.

    Prepare Zucchini: Grate the zucchini using a box grater and then squeeze out excess moisture using a clean kitchen towel or paper towel. Set aside.

      Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt until evenly combined.

        Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.

          Blend Together: Pour the wet mixture into the bowl with the dry ingredients. Gently fold in the grated zucchini and walnuts (and raisins or chocolate chips, if using) until just combined. Be careful not to overmix!

            Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

              Bake: Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                Cool: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins