Zucchini Sweet Roll Muffins

Baking with zucchini may seem unconventional to some, but this versatile vegetable has made a remarkable entrance into the world of sweet treats. Zucchini is not just for savory dishes; it can add moisture, texture, and a subtle sweetness to baked goods, making it an ideal ingredient for muffins, bread, and more. One delightful recipe that showcases zucchini's potential is the Zucchini Sweet Roll Muffin. These muffins offer a perfect balance of flavors, combining the earthiness of zucchini with sweet notes, making them a favorite for breakfast, snacks, or even dessert.

Discover the delightful world of Zucchini Sweet Roll Muffins, where healthy meets delicious! These muffins combine the moisture and subtle sweetness of zucchini with wholesome ingredients like unsweetened applesauce and brown sugar, creating a flavorful treat rich in vitamins. Perfect for breakfast, snacks, or dessert, they are incredibly versatile and easy to make. Enjoy them warm with a drizzle of glaze for a delightful finish that elevates every bite. Treat yourself and your loved ones to this guilt-free indulgence!

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Ingredients

2 cups grated zucchini (about 2 medium zucchinis)

1/3 cup vegetable oil

1/2 cup unsweetened applesauce

1 cup brown sugar, packed

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp nutmeg

1/4 tsp salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

For the glaze:

1 cup powdered sugar

2-3 tablespoons milk

1/2 tsp vanilla extract

Instructions

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

Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. If they are particularly watery, gently squeeze out some of the excess moisture using a clean kitchen towel. Set aside.

Mix Wet Ingredients: In a large mixing bowl, combine the vegetable oil, applesauce, brown sugar, egg, and vanilla extract. Whisk everything together until smooth and well-combined.

Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well to ensure there are no lumps.

Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

Fold in Zucchini and Optional Ingredients: Carefully fold in the grated zucchini, chopped nuts, and chocolate chips if using, ensuring they are evenly distributed throughout the batter.

Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 of the way full.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Muffins: Once baked, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk, one teaspoon at a time, until you reach your desired consistency.

Glaze the Muffins: Once the muffins are completely cooled, drizzle the glaze over the top of each muffin.

Serve & Enjoy: Serve your delicious Zucchini Sweet Roll Muffins warm or at room temperature, and enjoy!

Prep Time, Total Time, Servings: 15 min | 40 min | about 12 muffins