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The world of baking is full of delightful surprises, especially when it comes to incorporating vegetables into sweet treats. One such vegetable that has gained significant popularity in the baking community is zucchini. Known for its mild flavor and impressive moisture content, zucchini serves as the perfect ingredient to elevate the texture and nutrition of baked goods. In this article, we will delve into the art of making irresistibly moist zucchini muffins—an ideal snack or breakfast option that can be enjoyed at any time of the day.

Juicy Healthy Zucchini Muffins

Discover the joy of baking with this deliciously nutritious zucchini muffin recipe! These muffins are irresistibly moist, packed with vitamins and fiber from zucchini, and made with wholesome ingredients like whole wheat flour, rolled oats, and Greek yogurt. Perfect for breakfast or a snack, they offer a subtle sweetness and can be customized with nuts or chocolate chips. Enjoy a guilt-free treat that's both satisfying and healthy, ideal for any time of day!
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Ingredients
  

2 medium zucchinis, grated (about 2 cups)

1 cup whole wheat flour

1/2 cup rolled oats

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg (optional)

1/2 cup honey or maple syrup

1/4 cup unsweetened applesauce

1/4 cup Greek yogurt (or dairy-free yogurt)

2 large eggs

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

1/2 cup dark chocolate chips (optional for added sweetness)

Instructions
 

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

    Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This step is crucial for achieving the right texture in your muffins.

      Combine Dry Ingredients: In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

        Mix Wet Ingredients: In another bowl, combine honey or maple syrup, applesauce, Greek yogurt, eggs, and vanilla extract. Whisk until the mixture is smooth and uniform.

          Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.

            Add Zucchini and Nuts: Fold in the grated zucchini and nuts (if using). Optionally, fold in dark chocolate chips for a sweet touch.

              Fill Muffin Cups: Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.

                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: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Transfer to a wire rack to cool completely.

                    Enjoy: Serve warm or store in an airtight container at room temperature for up to three days, or in the fridge for up to a week.

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