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Zucchini muffins are a delightful fusion of flavor and nutrition, offering a unique way to enjoy one of summer's most versatile vegetables. These muffins present an inviting option for breakfast, snacks, or even dessert, making them a favorite for families and food enthusiasts alike. With their moist texture and subtly sweet taste, zucchini muffins are not only a delicious treat but also a clever way to sneak in some extra vegetables into your diet.

Fresh Zucchini Muffins

Discover the joy of baking with our bright and delectable zucchini muffins! This wholesome recipe combines the versatility of zucchini with spices like cinnamon and nutmeg for a moist, subtly sweet treat perfect for breakfast, snacks, or dessert. Packed with vitamins and customizable with your favorite mix-ins, these muffins are a fantastic way to sneak in veggies while satisfying your taste buds. Enjoy a delicious and nutritious bite today!
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Ingredients
  

2 medium zucchinis, finely grated (about 2 cups)

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

½ cup granulated sugar

½ cup packed brown sugar

2 large eggs, at room temperature

½ cup vegetable oil

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

½ cup raisins or chocolate chips (optional)

Instructions
 

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by greasing it lightly or lining it with paper muffin liners for easy removal.

    Prepare Zucchini: Use a box grater to finely grate the zucchinis. For a lighter muffin texture, you may opt to remove excess moisture by wrapping the grated zucchini in a clean kitchen towel or cheesecloth and squeezing gently. Set the prepared zucchini aside.

      Mix Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt. Ensure that all ingredients are well combined to promote even leavening.

        Mix Wet Ingredients: In a separate bowl, combine the granulated sugar, brown sugar, and eggs. Beat them together using a whisk or electric mixer until the mixture is smooth and creamy. Gradually incorporate the vegetable oil and vanilla extract, whisking continuously until fully combined.

          Combine Mixtures: Add the grated zucchini to the bowl of wet ingredients. Stir gently until mixed. Carefully fold the wet ingredients into the dry ingredients using a spatula or wooden spoon until just combined, being cautious not to overmix, as this can lead to dense muffins.

            Add Mix-ins: If desired, gently fold in the chopped walnuts or pecans, and/or the raisins or chocolate chips until evenly distributed throughout the batter.

              Fill Muffin Tin: Using a spoon or cookie scoop, fill each muffin cup about three-quarters full with the batter to allow room for rising during baking.

                Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few crumbs attached.

                  Cool: Once baked, remove the muffin tin from the oven and let it cool for about 5 minutes. Afterward, gently transfer the muffins to a wire rack to cool completely, which helps maintain their texture.

                    Serve: These scrumptious zucchini muffins can be enjoyed warm or at room temperature. They are perfect for breakfast or as a delicious snack throughout the day!

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

                        - Presentation Tips: Consider serving these muffins on a tiered cake stand or arranged on a decorative platter. Garnish with fresh mint leaves for a pop of color!