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Baking with zucchini has surged in popularity, and for good reason. This versatile vegetable not only adds moisture to baked goods but also brings a wealth of nutritional benefits. Zucchini is low in calories and rich in vitamins A and C, making it an excellent addition to recipes like muffins. The beauty of Zucchini Bliss Muffins lies in their simplicity and the wholesome ingredients that come together to create a deliciously moist treat. Perfect for breakfast or as a mid-afternoon snack, these muffins can fit seamlessly into any diet.

5-Min Healthy Zucchini Muffins Treats

Discover the joy of baking with Zucchini Bliss Muffins, a delightful treat that combines the goodness of zucchini with wholesome ingredients. These muffins are moist, nutritious, and easy to make, perfect for breakfast or a snack. Packed with fiber and vitamins, they can be customized with chocolate chips or nuts for an extra indulgence. Enjoy them fresh or stored for later, and savor a guilt-free treat that your whole family will love.
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Ingredients
  

1 medium zucchini (about 1 cup shredded)

1 cup whole wheat flour

1/2 cup rolled oats

1/2 cup brown sugar or coconut sugar

1/4 cup honey or maple syrup

1/4 cup unsweetened applesauce

1/4 cup Greek yogurt (plain)

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Optional: 1/2 cup dark chocolate chips or chopped nuts for added texture

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly grease it.

    Shred the zucchini: Wash the zucchini and using a box grater or food processor, shred it finely. Place it in a clean kitchen towel or paper towel and squeeze out excess moisture gently. Set aside.

      Mix the wet ingredients: In a large mixing bowl, combine the honey (or maple syrup), brown sugar, applesauce, Greek yogurt, egg, and vanilla extract. Whisk together until the mixture is smooth and well combined.

        Combine dry ingredients: In another bowl, whisk together whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.

          Combine mixtures: Gradually add the dry ingredients to the wet mixture while stirring gently. Be careful not to overmix. Fold in the shredded zucchini and any optional chocolate chips or nuts until evenly distributed.

            Fill the muffin tin: Spoon the batter into the prepared muffin cups, filling them about 2/3 full.

              Bake the muffins: Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                Cool and enjoy: Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time, Total Time, Servings: 10 mins | 30 mins | 12 muffins