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Zucchini muffins are a delightful culinary creation that masterfully combines savory and sweet flavors into a single bite. They have gained immense popularity in recent years, offering a unique twist on the traditional muffin that appeals to both health-conscious individuals and those with a sweet tooth. The beauty of zucchini muffins lies not only in their taste but also in their versatility. They can serve as a nutritious breakfast option, a satisfying snack, or even a light dessert, making them a staple in many kitchens.

Make-Ahead Zucchini Muffins

Discover the magic of Savory Sweet Zucchini Muffins! This innovative recipe blends sweet and savory flavors, making it the perfect nutritious option for breakfast, snacks, or light desserts. Packed with moisture and essential nutrients from zucchini, these muffins are customizable to suit your taste. With easy preparation steps and a range of possible add-ins, you can experiment and create your ideal muffin. Indulge in a tasty treat that's healthy too!
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Ingredients
  

2 medium zucchinis, grated (about 2 cups)

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup packed brown sugar

1/2 cup granulated sugar

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

2 large eggs

1 teaspoon vanilla extract

1/2 cup chopped walnuts (optional)

1/2 cup chocolate chips (optional)

1 tablespoon lemon juice (optional, for added moisture)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing it with cooking spray to prevent sticking.

    Prepare the Zucchini: Grate the zucchinis using a box grater. To reduce excess moisture and avoid soggy muffins, place the grated zucchini in a clean kitchen towel or cheesecloth. Gather the edges of the towel, twist it, and squeeze out as much liquid as possible.

      Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk these ingredients together until evenly mixed. Set this bowl aside.

        Combine Wet Ingredients: In another bowl, whisk together the brown sugar, granulated sugar, vegetable oil (or melted coconut oil), eggs, vanilla extract, and lemon juice (if using). Beat this mixture until it is smooth and well blended.

          Combine Mixtures: Add the drained, grated zucchini to the bowl with the wet ingredients and stir well to incorporate. Gradually add the dry ingredients to the wet mixture, gently folding them together until just combined. Be cautious not to overmix; it's perfectly fine to have a few lumps in the batter!

            Add Nuts or Chocolate Chips: If you choose to include walnuts or chocolate chips for extra texture and flavor, fold these into the batter at this point.

              Fill Muffin Tins: Use a spoon or a scoop to evenly distribute the batter into the prepared muffin tin, filling each cup approximately three-quarters full to allow for rising.

                Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean when the muffins are ready.

                  Cool and Store: Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer preservation.

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

                      - Presentation Tips: Serve these muffins warm, drizzled with a little honey or maple syrup for added sweetness, and enjoy with a hot cup of tea or coffee!