Delectable Zucchini Muffins: A Flavorful Alternative to Meat

Ingredients:

• Dry Ingredients:
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg (optional)
  • ½ cup walnuts or pecans, chopped (optional)
• Wet Ingredients:
  • 1 cup grated zucchini (about 1 medium zucchini)
  • ½ cup vegetable oil or melted coconut oil
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup plain yogurt or applesauce (for moisture)

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Prepare the Zucchini:
   • Grate the zucchini using a box grater. If the zucchini is watery, you can squeeze it in a clean kitchen towel to remove excess moisture.
3. Mix Dry Ingredients:
   • In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until well mixed. If using nuts, add them in now.
4. Mix Wet Ingredients:
   • In another bowl, whisk together the grated zucchini, oil, brown sugar, granulated sugar, eggs, vanilla extract, and yogurt or applesauce until well combined.
5. Combine:
   • Gradually add the wet mixture to the dry mixture. Stir gently until just combined; be careful not to overmix. The batter should be thick but pourable.
6. Fill Muffin Tin:
   • Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake:
   • Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Cool:
   • Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
9. Serve:
   • Enjoy your delectable zucchini muffins warm or at room temperature. They can be stored in an airtight container for up to a week.

Tips:

• You can add chocolate chips or dried fruit for extra flavor.
• These muffins freeze well, so feel free to make a double batch!