Zucchini Muffins

Zucchini Muffins are a delightful way to incorporate vegetables into a sweet treat. Moist, flavorful, and easy to make, these muffins are perfect for breakfast, brunch, or a snack. Packed with grated zucchini, warm spices, and a hint of sweetness, they are sure to become a favorite in your household.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins or chocolate chips (optional)

Instructions:

1. Preheat Oven and Prepare Muffin Pan:
   • Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan or line with paper liners.
2. Combine Dry Ingredients:
   • In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
3. Prepare Wet Ingredients:
   • In another bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and well combined.
4. Mix Wet and Dry Ingredients:
   • Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are okay.
5. Add Zucchini and Optional Ingredients:
   • Fold in the grated zucchini until evenly distributed throughout the batter.
   • If using, fold in the chopped nuts and raisins or chocolate chips until incorporated.
6. Fill Muffin Pan:
   • Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake:
   • Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve:
   • Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. Enjoy:
   • Serve the Zucchini Muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Tips:

• Grating Zucchini: Grate the zucchini using the large holes of a box grater. No need to peel the zucchini, but make sure to squeeze out excess moisture using a clean kitchen towel or paper towels before adding it to the batter.
• Customize: Feel free to customize these muffins by adding your favorite mix-ins such as shredded carrots, dried cranberries, or even a sprinkle of oats on top before baking.
• Healthier Option: Substitute some or all of the all-purpose flour with whole wheat flour for added fiber and nutrients.
• Storage: Store leftover muffins in an airtight container at room temperature for a few days, or freeze individually wrapped muffins for longer storage. Thaw frozen muffins at room temperature or gently reheat in the microwave before serving.

These Zucchini Muffins are a wonderful way to enjoy the goodness of zucchini in a delicious, portable form. Perfect for breakfast on-the-go or as a wholesome snack anytime!