Lunchbox Hero: Zucchini Muffins

Muffins have long been cherished as a versatile snack or breakfast item, enjoyed by people of all ages. Their portability and ease of preparation make them a go-to choice for busy mornings, afternoon snacks, or even a sweet treat for gatherings. With a plethora of flavors and textures, muffins can adapt to suit any palate, but one recipe that’s gaining popularity for its unique twist is Zucchini Bliss Muffins. This delightful option not only satisfies your sweet tooth but also sneaks in a healthy serving of vegetables, making it an appealing choice for those looking to incorporate more nutrition into their diets.

Discover the delightful world of Zucchini Bliss Muffins, where health meets indulgence. These muffins are not only a tasty treat but also a sneaky way to add veggies to your diet. With the moisture of zucchini creating a tender crumb, they’re perfect for breakfast, snacks, or dessert. Easy to make and customizable with spices, nuts, or even chocolate, these muffins are sure to please everyone in the family. Enjoy the balance of sweetness and nutrition in every bite!

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Ingredients

2 medium zucchini, grated (about 2 cups)

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon nutmeg (optional)

½ cup granulated sugar

½ cup brown sugar, packed

2 large eggs

½ cup vegetable oil or melted coconut oil

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

½ cup dark 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 with cooking spray.

Prepare the Zucchini: Grate the zucchini using a box grater and place it in a clean kitchen towel. Squeeze out excess moisture to avoid soggy muffins.

Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).

Mix the Sugars: In another bowl, combine granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat until well combined and the mixture is smooth.

Combine Wet and Dry: Slowly add the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix; it’s okay if the batter is slightly lumpy.

Add Zucchini and Mix-ins: Gently fold in the grated zucchini, nuts, and chocolate chips if you're using them. Ensure everything is evenly distributed.

Fill Muffin Tins: Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.

Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy fresh or store in an airtight container.

Prep Time: 15 minutes | Total Time: 30-35 minutes | Servings: 12 muffins