Zucchini Cookies Muffins

Muffins have long been celebrated as a versatile and convenient snack or breakfast option. From blueberry to banana nut, the array of flavors and varieties available makes muffins a beloved choice for both adults and children alike. However, if you're looking to elevate your muffin game and introduce a unique twist, look no further than Zucchini Dream Muffins. These delightful treats not only provide a rich, moist texture but also pack a nutritional punch by incorporating zucchini, making them a wholesome option for any time of day.

Discover the delightful world of Zucchini Dream Muffins, a unique twist on the classic muffin that is both delicious and nutritious. Packed with shredded zucchini, these moist muffins are a guilt-free treat that can be enjoyed for breakfast or as a snack. Easy to make, they offer a wonderful texture without the strong taste of veggies, making them perfect for picky eaters. Elevate your baking with this simple recipe and customize with your favorite mix-ins for a delicious twist.

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Ingredients

2 cups grated zucchini (about 2 medium zucchinis)

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

1/2 cup 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 non-stick spray.

Prepare the Zucchini: Grate the zucchinis using a box grater and set them aside to allow excess moisture to drain off for about 10 minutes. You can also gently squeeze them in a clean kitchen towel to remove extra liquid.

Cream the Butters and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).

Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, and mix until well combined.

Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt.

Mix Together: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

Fold in Zucchini and Mix-ins: Gently fold in the drained grated zucchini and any optional ingredients like chopped walnuts or chocolate chips until evenly distributed.

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

Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Enjoy: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Prep Time, Total Time, Servings: 20 mins | 40 mins | 12 muffins