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Homemade muffins have a special charm that resonates with many of us. They are the perfect blend of convenience and comfort, offering a quick, nutritious snack or a delightful breakfast option. Among the myriad of muffin recipes available, Zesty Zucchini Walnut Muffins stand out as a healthy yet indulgent choice. These muffins are not only easy to make but also pack a punch in terms of flavor and nutrition, making them a fantastic addition to any meal plan.

Zucchini Muffins with Walnuts

Discover the joy of baking with these easy and nutritious Zesty Zucchini Walnut Muffins. Packed with the goodness of zucchini and crunchy walnuts, these muffins strike the perfect balance between health and indulgence. Moist and flavorful, they are ideal for breakfast or as a delightful snack any time of day. Easy to prepare at home, this recipe ensures a wholesome treat that's sure to please everyone. Bake these muffins to fill your space with warmth and delicious aromas!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg (optional)

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsweetened applesauce

1/4 cup vegetable oil or melted coconut oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup chopped walnuts (plus extra for topping, if desired)

1/2 cup raisins or chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with oil.

    Prepare Zucchini: Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel, twist and squeeze to remove excess moisture. This helps the muffins not to be too soggy.

      Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Whisk together until evenly combined.

        Mix Wet Ingredients: In another bowl, beat together the granulated sugar, brown sugar, applesauce, vegetable oil (or coconut oil), eggs, and vanilla extract until smooth and well-combined.

          Combine Mixtures: Add the wet ingredients to the dry ingredients. Stir gently until just combined—do not overmix. It's okay if the batter is a bit lumpy.

            Fold in Zucchini and Walnuts: Gently fold in the grated zucchini and chopped walnuts, along with raisins or chocolate chips if using. Make sure everything is evenly distributed.

              Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. If desired, sprinkle additional chopped walnuts on top of each muffin.

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

                    Serve: Enjoy your delicious zucchini walnut muffins warm or at room temperature. They store well in an airtight container for up to three days, or you can freeze them for longer storage!

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