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To create the perfect texture for your Zesty Zucchini Cookies Muffins, it’s essential to combine the wet ingredients correctly. Start by whisking together the eggs, vanilla extract, and melted coconut oil in a large mixing bowl. The goal is to achieve a smooth and homogenous mixture. To prevent any clumps, make sure the oil is not too hot, as this could cook the eggs. Whisk vigorously until the mixture is frothy and well-integrated.

Zucchini Cookies Muffins

Discover the deliciousness of Zesty Zucchini Cookies Muffins, a perfect blend of cookie sweetness and muffin heartiness. Packed with nutritious ingredients like oats, nuts, and chocolate chips, these muffins are not only a great breakfast or snack but also a light dessert option. The addition of zucchini contributes moisture and enhances flavor, making each bite both satisfying and healthy. Learn how to whip up these flavorful treats and enjoy a guilt-free indulgence that everyone will love!
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Ingredients
  

1 cup grated zucchini (excess moisture squeezed out)

1 cup all-purpose flour

1/2 cup rolled oats

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/3 cup vegetable oil or melted coconut oil

1 large egg

1 teaspoon vanilla extract

1/2 cup walnuts, chopped (optional)

1/2 cup chocolate chips (or raisins, if preferred)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.

    Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, and salt until evenly combined.

      Mix the Wet Ingredients: In another bowl, combine the brown sugar, granulated sugar, vegetable oil, egg, and vanilla extract. Whisk until smooth and well blended.

        Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients, folding gently with a spatula. Be careful not to over-mix.

          Incorporate Zucchini and Add-Ins: Gently fold in the grated zucchini, walnuts, and chocolate chips (or raisins) until just combined. The batter will be thick.

            Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

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

                Cool: Once done, remove the tin from the oven and let it cool for about 5 minutes before transferring the muffins to a wire rack to cool completely.

                  Serve and Enjoy: These Zucchini Cookies Muffins are best enjoyed warm! Store any leftovers in an airtight container at room temperature for up to 3 days.

                    Prep Time, Total Time, Servings: 15 mins | 35 mins | 12 muffins