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Zucchini muffins have gained popularity as a delightful treat that marries health and indulgence seamlessly. Whether you are looking for a nutritious breakfast option, a quick snack, or a sweet addition to your lunchbox, zucchini muffins offer a fantastic solution. The star ingredient, zucchini, lends its moisture and subtle flavor, making these muffins not only irresistibly fluffy but also a great way to sneak in some vegetables. This recipe is perfect for casual bakers and seasoned cooks alike, as it combines simple ingredients and straightforward techniques to create a mouthwatering result.

Creamy Zucchini Muffins

Discover the joy of baking with deliciously creamy zucchini muffins! These treats blend health and indulgence, making them perfect for breakfast, snacks, or lunchboxes. With moist zucchini, whole wheat flour, and a touch of spices, these muffins are both nutritious and irresistibly fluffy. Easy to make, they're a fantastic way to sneak in veggies while satisfying your sweet tooth. Explore variations and tips to customize your baking adventure today!
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Ingredients
  

1 ½ cups grated zucchini (approximately 2 medium zucchinis)

1 cup all-purpose flour

½ cup whole wheat flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp nutmeg (optional)

½ cup granulated sugar

¼ cup packed brown sugar

1 large egg

½ cup Greek yogurt (plain or vanilla flavor)

¼ cup vegetable oil or melted coconut oil

1 tsp vanilla extract

½ cup walnuts or pecans, chopped (optional)

½ cup chocolate chips or dried fruits (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or applying non-stick cooking spray to each cup.

    Prepare the Zucchini: Using a box grater or food processor, grate the zucchinis. To remove excess moisture, place the grated zucchini in a clean kitchen towel, gather the edges, and twist to wring out the liquid.

      Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and optional nutmeg. Whisk thoroughly to ensure the dry ingredients are evenly distributed.

        Combine Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, brown sugar, and egg until the mixture is creamy and well combined. Add the Greek yogurt, oil, and vanilla extract, whisking until the mixture is smooth and homogenous.

          Incorporate Zucchini: Gently fold the prepared grated zucchini into the wet ingredient mixture until just combined. Be careful not to overmix, as this can affect the texture of the muffins.

            Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the zucchini mixture, stirring gently until just combined. It's perfectly fine if the batter has a few lumps. If desired, fold in the chopped nuts or chocolate chips at this point for extra flavor and texture.

              Fill Muffin Tin: Using a spoon or ice cream scoop, fill each muffin cup in the prepared tin about two-thirds full with the batter.

                Bake: Place the muffin tin into the preheated oven and bake for 18-22 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

                  Cool Down: Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

                    Serve: These delightful creamy zucchini muffins can be enjoyed warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

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

                        Presentation Tips: For a charming touch, dust the muffins with a light sprinkle of powdered sugar before serving or arrange them on a decorative plate paired with fresh fruit for a colorful display.