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Zucchini coffee cake muffins are a delightful twist on traditional muffins that combine the flavors of moist coffee cake with the nutritional benefits of zucchini. This unique combination not only makes for a delicious treat but also offers a healthier alternative to conventional muffins. As the trend of incorporating vegetables into baked goods continues to rise, these muffins stand out as a perfect example of how to blend taste and nutrition seamlessly.

Zucchini Coffee Cake Muffins

Discover the joy of baking with these delicious Zucchini Coffee Cake Muffins! Combining the moist, sweet flavor of coffee cake with the goodness of zucchini, these muffins are perfect for breakfast or an afternoon snack. They're easy to make, healthy, and sure to impress everyone! Enjoy them with your favorite coffee or tea for a delightful treat. Try this recipe and elevate your baking game today! #ZucchiniMuffins #CoffeeCake #HealthyBaking #MuffinRecipes #BakingIdeas #SnackTime #VegetableBaking
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Ingredients
  

1 medium zucchini, grated (about 1 cup)

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Topping: 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/4 cup rolled oats, 2 tablespoons melted butter

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.

    Prepare the Zucchini: Grate the zucchini using a box grater and place it in a clean kitchen towel. Squeeze out the excess moisture to prevent the muffins from being soggy.

      Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and oil. Whisk in the eggs one at a time, ensuring they are well incorporated. Add the vanilla extract and mix until smooth.

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

          Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix. Fold in the grated zucchini, nuts, and chocolate chips if using.

            Prepare Topping: In a small bowl, mix together the brown sugar, cinnamon, oats, and melted butter until crumbly.

              Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the topping evenly over each muffin.

                Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool and Enjoy: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. Enjoy your delicious Zucchini Coffee Cake Muffins!

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12