Zucchini Muffins with Walnuts

In recent years, the culinary world has seen a remarkable shift towards incorporating vegetables into baked goods, a trend that not only promotes healthier eating habits but also opens up a realm of delicious possibilities. One vegetable that has gained significant popularity in baking is zucchini. Known for its mild flavor and versatile nature, zucchini is an ingredient that can transform ordinary recipes into extraordinary delights. Among these creations are the Zucchini Walnut Delight Muffins, a wholesome and delectable treat that perfectly balances flavor, texture, and nutrition.

Discover the delightful world of baking with Zucchini Walnut Delight Muffins. These moist, flavorful treats blend the goodness of zucchini with the crunch of walnuts, offering a nutritious twist on traditional muffins. Perfect for breakfast or an afternoon snack, they satisfy your sweet cravings without guilt. Easy to make and customizable with optional ingredients, these muffins are a delicious way to sneak in extra veggies while indulging your sweet tooth. Enjoy them warm or at room temperature for a delightful experience!

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Ingredients

1 ½ cups grated zucchini (about 2 medium zucchinis)

1 cup all-purpose flour

½ cup whole wheat flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon salt

½ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil (or melted coconut oil)

2 large eggs

1 teaspoon vanilla extract

1 cup chopped walnuts (plus extra for topping)

½ cup raisins or chocolate chips (optional)

Instructions

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

Prepare the Zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This step is crucial to avoid soggy muffins.

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt until combined.

Combine Sugars and Wet Ingredients: In a separate bowl, mix the granulated sugar, brown sugar, and vegetable oil until well blended. Add the eggs and vanilla extract, and whisk until smooth.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid over-mixing. Fold in the grated zucchini, chopped walnuts, and raisins or chocolate chips (if using).

Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle additional chopped walnuts on top for an added crunch.

Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden brown.

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

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