Zucchini Cookies Muffins

Zucchini is often celebrated for its versatility in the culinary world. This nutrient-packed squash can be transformed into a myriad of dishes, from savory zucchini noodles to sweet baked goods. Among those delightful creations are muffins, a beloved snack and breakfast option that suits both busy mornings and leisurely afternoons. Enter Zucchini Delight Muffins, a wholesome treat that marries the humble zucchini with warm spices and a touch of sweetness, resulting in a muffin that is as nutritious as it is delicious.

Discover the joy of baking with our Zucchini Delight Muffins! This delicious recipe combines the subtle sweetness and moisture of zucchini with warm spices like cinnamon and nutmeg, creating a nutritious treat perfect for breakfast or snacking. With just 19 calories per cup, zucchini enriches these muffins with essential vitamins and fiber, making them a guilt-free indulgence. Perfect for families, customize with nuts or chocolate chips for an added twist! Enjoy these flavorful muffins fresh from the oven or stored for later.

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Ingredients

2 cups grated zucchini (about 2 medium zucchinis)

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup vegetable oil (or melted coconut oil)

2 large eggs

1 teaspoon vanilla extract

1/2 cup chopped nuts (such as walnuts or pecans)

1/2 cup chocolate chips (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.

Prepare the Zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture. This step is crucial to prevent soggy muffins.

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

Mix Wet Ingredients: In another bowl, combine the brown sugar, granulated sugar, and vegetable oil. Mix in the eggs one at a time, followed by the vanilla extract. Make sure everything is well blended.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

Fold in Zucchini, Nuts, and Chocolate: Gently fold in the grated zucchini, chopped nuts, and chocolate chips (if using) until evenly incorporated.

Fill Muffin Tins: Divide the batter evenly among the prepared muffin tins, filling each cup about 2/3 full.

Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into 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.

Enjoy: Serve warm or at room temperature, and enjoy your delicious zucchini cookies muffins!

Prep Time, Total Time, Servings: 15 min | 40 min | 12 muffins