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Zucchini, a summer squash, is not only delicious but also packed with numerous health benefits. One of the most appealing aspects of this vegetable is its low-calorie content, making it an excellent choice for those looking to enjoy a guilt-free treat. In addition to being low in calories, zucchini is rich in vitamins and minerals, including vitamin C, vitamin A, potassium, and folate. It is also a great source of dietary fiber, promoting digestive health and helping you feel fuller for longer.

Zucchini Cookies Muffins

Discover the delicious twist of Zesty Zucchini Cookies Muffins! This unique recipe blends the goodness of zucchini with warm spices and a hint of citrus, creating soft and fluffy treats perfect for any time of day. Enjoy guilt-free snacking with a dessert that incorporates healthy veggies, packed with vitamins and fiber. Follow our simple step-by-step guide to whip up these mouthwatering muffins, a delightful addition to breakfast, snacks, or dessert that your family will love.
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Ingredients
  

1 medium zucchini (approximately 1 cup, finely grated)

1 cup all-purpose flour

1/2 cup rolled oats

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 cup vegetable oil (or melted coconut oil)

2 large eggs

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly with cooking spray.

    Prep the Zucchini: Grate the zucchini using a box grater or food processor. Once grated, place the zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is vital to prevent your muffins from becoming soggy.

      Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk them together until evenly blended.

        Combine Sugars and Wet Ingredients: In a large mixing bowl, whisk together the packed brown sugar, granulated sugar, and vegetable oil until smooth. Add the eggs and vanilla extract, mixing until fully incorporated.

          Incorporate Zucchini: Gently fold the prepared zucchini into the wet mixture, ensuring that it is evenly distributed.

            Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently. Mix until just combined, being careful not to overmix. If you are incorporating walnuts or chocolate chips, fold them in at this stage.

              Fill Muffin Tin: Use a scoop or spoon to fill each muffin cup in the prepared tin about two-thirds of the way full with batter.

                Bake: Transfer the muffin tin to the preheated oven. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                  Cool and Serve: Once baked, remove the muffins from the oven. Allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                    Enjoy: These Zesty Zucchini Cookies Muffins are delightful whether served warm or at room temperature. Enjoy them for breakfast, as a snack, or as a tasty dessert!

                      Prep Time, Total Time, Servings: 15 min | 35 min | 12 muffins

                        Presentation Tips: For an attractive serving option, dust the cooled muffins with powdered sugar and arrange them on a platter. Consider adding a few lemon or orange zest sprinkles on top for a refreshing touch!