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Zucchini Bread Muffins with Walnuts

Zucchini Bread Muffins with Walnuts
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These Zucchini Bread Muffins with Walnuts are a quick, healthy, and irresistibly moist treat. Made with shredded zucchini for natural moisture and chopped walnuts for a satisfying crunch, this recipe combines wholesome ingredients and simple steps to create a flavorful snack or breakfast perfect for any skill level. They freeze well and are great for meal prep, delivering tender, nutty, and spiced muffins everyone will love.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups freshly shredded zucchini (about 1 medium zucchini)
  • ½ cup chopped walnuts
  • 1 ¾ cups all-purpose flour (or gluten-free baking blend for gluten-free option)
  • ¾ cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 large eggs
  • ⅓ cup vegetable oil (or coconut oil for variation)
  • 1 teaspoon vanilla extract

Instructions

  1. Prep Your Zucchini: Wash and shred the zucchini using the large holes of a grater. Gently squeeze out excess moisture with a clean towel to ensure the muffins remain moist but not soggy.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt to combine evenly and help the muffins rise perfectly.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs with the vegetable oil and vanilla extract until well incorporated, adding richness and binding the batter.
  4. Blend Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Avoid overmixing to keep the muffins tender and fluffy.
  5. Fold in Zucchini and Walnuts: Carefully fold the shredded zucchini and chopped walnuts into the batter using a spatula, ensuring even distribution.
  6. Fill Muffin Cups and Bake: Spoon the batter into a greased or paper-lined muffin tin, filling each cup about two-thirds full. Bake at 350°F (175°C) for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Notes

  • Don’t overmix the batter to ensure airy muffins.
  • Grate zucchini fresh for best moisture and texture.
  • Check muffins for doneness starting at 18 minutes to avoid overbaking.
  • Use room temperature eggs for better mixing and rise.
  • Lightly toast walnuts before folding into batter to enhance aroma and crunch.

Nutrition

Keywords: zucchini muffins, healthy muffins, walnut muffins, gluten-free muffins, breakfast bake, easy baking, moist muffins

Find it online: https://homemademealz.com/zucchini-bread-muffins-with-walnuts/