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In recent years, zucchini has gained immense popularity as a versatile ingredient in the world of baking. Often celebrated for its ability to add moisture and a subtle sweetness, zucchini is not just a summer vegetable; it has become a staple in many home kitchens, especially among health-conscious bakers. Among the plethora of zucchini-based recipes, the Zucchini Walnut Wonder Muffins stand out as a delightful and nutritious option. These muffins are not only delicious but also incredibly versatile, making them a perfect treat for breakfast, snacks, or even dessert.

Zucchini Muffins with Walnuts

Discover the delectable Zucchini Walnut Wonder Muffins, a nutritious and tasty treat perfect for breakfast, snacks, or dessert. Packed with moisture and flavor from zucchini while offering a delightful crunch from walnuts, these muffins are not only easy to make but also adaptable to various dietary preferences, including gluten-free options. With their balance of sweetness and spice, they are sure to become a favorite in your kitchen. Enjoy a healthy twist on baking today!
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Ingredients
  

1 medium zucchini (about 1 cup shredded)

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

3/4 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1/3 cup vegetable oil (or melted coconut oil)

1 teaspoon vanilla extract

1/2 cup chopped walnuts

Optional: 1/2 cup chocolate chips for an extra treat!

Instructions
 

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

    Prepare the Zucchini: Grate the zucchini using a box grater. If the zucchini is very watery, place it in a clean kitchen towel and squeeze out the excess moisture.

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

        Combine Sugars and Wet Ingredients: In another bowl, mix granulated sugar, brown sugar, and egg until combined. Stir in the oil and vanilla extract until smooth.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

            Add Zucchini and Nuts: Fold in the shredded zucchini and chopped walnuts (and optional chocolate chips, if using) until evenly distributed throughout the batter.

              Fill Muffin Tins: Spoon the batter evenly into the prepared muffin tin, filling each cup 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: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

                    Serve and Enjoy: These muffins are delightful warm and can be stored in an airtight container for up to a week. Enjoy them for breakfast, as a snack, or whenever you need a tasty treat!

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