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In the realm of baking, few combinations are as delightful and nourishing as zucchini and apple. These Zesty Zucchini Apple Muffins are a perfect fusion of sweet and savory, making them an ideal choice for breakfast, a midday snack, or even dessert. This recipe not only highlights the natural flavors of fresh produce but also provides a healthy option that doesn't skimp on taste. With a moist, tender crumb and a zesty kick from the spices, these muffins are sure to become a staple in your kitchen.

Zucchini Apple Muffins

Discover the delicious and nutritious world of Zesty Zucchini Apple Muffins! This recipe combines juicy apples and tender zucchini for a delightful sweet and savory treat perfect for breakfast, snacks, or dessert. Each muffin is packed with vitamins and moisture for a tender bite, all while being a healthier choice. Learn how to balance flavors, manage moisture, and explore customizations for dietary needs. Enjoy baking these wholesome muffins that the whole family will love!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup peeled and grated apple (about 1 large apple, preferably Granny Smith or Fuji)

2 large eggs

½ cup unsweetened applesauce

1/3 cup vegetable oil (or melted coconut oil)

1 cup brown sugar, packed

1 tsp vanilla extract

1 ½ cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ cup chopped walnuts or pecans (optional)

Instructions
 

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.

    Prep the Zucchini and Apple: Grate the zucchini and apple using a box grater or food processor. Place the grated zucchini in a clean dish towel and squeeze out the excess moisture. This helps keep the muffins from getting too soggy.

      Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, applesauce, vegetable oil, brown sugar, and vanilla extract until combined and smooth.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

            Fold in Zucchini and Apple: Gently fold in the grated zucchini, grated apple, and walnuts or pecans, if using. The batter will be slightly thick.

              Fill Muffin Cups: Evenly distribute the batter into the prepared muffin tin, filling each cup about ¾ full.

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

                  Cool: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

                    Prep Time: 15 mins | Total Time: 35-40 mins | Servings: 12 muffins