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When it comes to incorporating nutritious ingredients into our diets, zucchini often shines as a star player. This versatile vegetable is not only low in calories but also packed with essential vitamins and minerals, making it an ideal addition to a variety of recipes. Among the many ways to enjoy zucchini, Delightful Garden Zucchini Muffins stand out as a wholesome treat that is perfect for breakfast or as a delightful snack throughout the day. These muffins are a fantastic way to sneak in some vegetables while satisfying cravings for something sweet and comforting.

Juicy Healthy Zucchini Muffins

Discover the joy of baking with Delightful Garden Zucchini Muffins, a nutritious and delicious option for any time of day. Packed with essential vitamins and minerals, these muffins blend the goodness of zucchini with whole food ingredients for a wholesome treat. Perfect for breakfast or snacks, they cater to various tastes and dietary needs. Easy to make and customizable, these muffins ensure you can sneak in veggies without sacrificing flavor. Enjoy a delightful baking experience!
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Ingredients
  

1 cup shredded zucchini (about 1 medium zucchini)

1 cup whole wheat flour

1/2 cup rolled oats

1/4 cup almond flour (or any nut flour)

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg (optional)

1/2 cup honey or maple syrup

1/3 cup unsweetened applesauce

1 large egg

1 teaspoon vanilla extract

1/2 cup chopped nuts (walnuts or pecans) or chocolate chips (optional)

1/2 cup raisins or dried cranberries (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

    Prepare the Zucchini: Wash the zucchini well, then trim the ends. Shred it using a grater. If it seems excessive in moisture, place the shredded zucchini in a clean kitchen towel and squeeze out the excess liquid.

      Mix Dry Ingredients: In a large mixing bowl, combine whole wheat flour, rolled oats, almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk until thoroughly mixed.

        Combine Wet Ingredients: In another bowl, beat together honey (or maple syrup), applesauce, egg, and vanilla extract until smooth and well combined.

          Combine Mixtures: Gradually fold the wet ingredients into the dry ingredients. Mix just until combined—don’t overmix, as this can lead to dense muffins.

            Add Zucchini and Add-ins: Gently fold in the shredded zucchini, and if desired, add chopped nuts and/or dried fruit. Stir just until evenly distributed.

              Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full to allow room for rising.

                Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                  Cool and Enjoy: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins