Zucchini Sweet Roll Muffins

In the world of baking, the idea of incorporating vegetables into sweet treats is not just a trend; it's a creative and health-conscious approach that transforms traditional recipes into something both nutritious and delicious. One such innovative recipe is the Zucchini Sweet Roll Muffins, which seamlessly blend the subtle sweetness of zucchini with the comforting flavors of a sweet roll. This delightful combination not only satisfies your sweet tooth but also provides a boost of vitamins and minerals, making it an excellent choice for breakfast, snacks, or even dessert.

Discover the perfect blend of health and indulgence with Zucchini Sweet Roll Muffins. This innovative recipe incorporates grated zucchini, adding moisture and nutrition while delivering a deliciously sweet treat. Ideal for breakfast, snacks, or dessert, these muffins are easy to make and customizable with nuts or chocolate chips. Learn about the key ingredients and step-by-step instructions to create these delightful muffins that everyone's sure to love!

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Ingredients

1 medium zucchini, grated (about 1 cup)

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup unsweetened applesauce

1/2 cup milk (or dairy-free alternative)

1/4 cup vegetable oil (or melted coconut oil)

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or chocolate chips (optional)

Instructions

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

Prepare the Zucchini: Grate the zucchini using a box grater. If it's too watery, gently squeeze out some of the excess moisture using a clean kitchen towel or paper towels.

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

Combine the Wet Ingredients: In another bowl, whisk together the eggs, applesauce, milk, vegetable oil, and vanilla extract until smooth.

Combine Ingredients: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix! Fold in the grated zucchini, nuts, and raisins or chocolate chips if using.

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

Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool Down: Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Serve & Enjoy: These muffins can be enjoyed warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

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