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Zucchini Muffins Recipe

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Delicious and moist zucchini muffins made with almond milk, olive oil, and a blend of warm spices. These muffins are enhanced with optional dark chocolate chips and walnuts, offering a perfect balance of sweetness and texture. Ideal as a healthy snack or breakfast option, they take just 30 minutes to prepare and bake.

Ingredients

Wet Ingredients

  • ½ cup almond milk (or any other milk)
  • ¼ cup olive oil (or another vegetable oil)
  • ⅔ cup sugar
  • 1 tablespoon vanilla extract
  • 2 medium zucchini (10 ounces or 2 heaping cups, grated)

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 pinches salt
  • 1 teaspoon cinnamon (optional)
  • ½ cup dark chocolate chips (optional)
  • ½ cup walnuts (chopped, optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with muffin liners to prevent sticking and ensure easy cleanup.
  2. Mix Wet Ingredients: In a large bowl, combine ½ cup almond milk, ¼ cup olive oil, ⅔ cup sugar, and 1 tablespoon vanilla extract. Stir these ingredients together until fully blended. Then, fold in the grated zucchini ensuring it gets evenly distributed.
  3. Combine Dry Ingredients: In the same bowl, add 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 pinches salt, and 1 teaspoon cinnamon if using. Stir just until combined to avoid overmixing.
  4. Add Mix-ins: Gently fold in the ½ cup dark chocolate chips and ½ cup chopped walnuts, incorporating them evenly into the thick, spoonable batter.
  5. Bake: Spoon the batter evenly into the prepared muffin cups. Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Cool: Remove the muffins from the oven and let them cool completely on a wire rack before serving to allow the texture to set properly.

Notes

  • You can substitute almond milk with any milk of choice, such as dairy or other plant-based milks.
  • For a nut-free version, omit the walnuts or replace with seeds like pumpkin or sunflower seeds.
  • The chocolate chips and cinnamon are optional but add extra flavor and texture.
  • Grate the zucchini using the large holes of a box grater to maintain moisture without making the batter too dense.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://cookedbygrace.com/zucchini-muffins-recipe/