Zucchini Recipes Baking Muffins

Zucchinis are one of the most versatile vegetables out there. Whether boiled, roasted, or fried, zucchinis make for a great addition to any meal. And if you’re looking to experiment with zucchinis, what better way to do it than to make muffins out of them? Here are two amazing zucchini muffin recipes that are not only easy to make, but also perfect for the seasonal produce.

Zucchini muffins are a great option for breakfast or as a mid-day snack. They’re loaded with nutrients and can be made ahead of time for a quick on-the-go meal. Let’s start with the first recipe.

First on our list is a recipe from Verve times. These muffins are not only delicious but also packed with flavor that will make you want to come back for more. Here’s what you’ll need:

– 1 cup all-purpose flour

– 1/2 cup whole wheat flour

– 1/4 cup light brown sugar

– 1/4 cup granulated sugar

– 2 tsp baking powder

– 1/2 tsp baking soda

– 1/4 tsp salt

– 1/2 tsp cinnamon

– 1/2 tsp nutmeg

– 1/2 cup coconut oil, melted

– 2 eggs

– 1/2 cup grated zucchini

– 1/2 cup grated carrot

– 1/4 cup almond milk

– 1 tsp vanilla extract

– 1/2 cup chopped nuts (optional)

Instructions:

1. Preheat your oven to 350 degrees F.

2. In a large mixing bowl, combine the flours, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well.

3. In a separate bowl, whisk the coconut oil, eggs, zucchini, carrot, almond milk, and vanilla extract. Mix well until combined.

4. Pour the wet ingredients into the dry ingredients and stir until the batter is combined.

5. Add the chopped nuts, if using, and fold them into the batter.

6. Grease your muffin tin with coconut oil or line it with muffin cups.

7. Fill the muffin cups about two-thirds of the way with batter.

8. Bake for 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.

9. Allow the muffins to cool in the tin for a few minutes before removing them.

10. Serve the muffins warm or at room temperature with your favorite spread.

Now, let’s move on to our next recipe.

Our second recipe comes from Love and Lemons. These zucchini muffins are not only delicious but also gluten-free and vegan. Here’s what you’ll need:

– 1 cup almond flour

– 1 cup oat flour

– 1/2 cup maple syrup

– 1/2 cup unsweetened applesauce

– 1/4 cup coconut oil, melted

– 1/4 cup unsweetened almond milk

– 1 tsp baking powder

– 1 tsp baking soda

– 1/2 tsp salt

– 1/2 tsp cinnamon

– 1/2 tsp nutmeg

– 1 cup grated zucchini

Instructions:

1. Preheat your oven to 350 degrees F.

2. In a large mixing bowl, combine the almond flour, oat flour, maple syrup, applesauce, coconut oil, almond milk, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well.

3. Add the grated zucchini to the batter and fold it in.

4. Grease your muffin tin with coconut oil or line it with muffin cups.

5. Fill the muffin cups about two-thirds of the way with batter.

6. Bake for 25-30 minutes or until a toothpick inserted in the center of the muffin comes out clean.

7. Allow the muffins to cool in the tin for a few minutes before removing them.

8. Serve the muffins warm or at room temperature with your favorite spread.

In conclusion, these zucchini muffin recipes are not only tasty but also healthy and perfect for the seasonal produce. With a little practice, you can make these muffins in no time and enjoy them with your loved ones. So go ahead and experiment with zucchinis and let us know which recipe you liked the most.

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