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Zucchini, a member of the squash family, is a culinary chameleon that seamlessly transitions from savory dishes to sweet treats. Its mild flavor and naturally moist texture make it an ideal addition to various baked goods, particularly muffins and breads. Among these delightful creations, Zucchini Sweet Roll Muffins stand out as a perfect example of how to combine health and deliciousness in every bite. These muffins not only satisfy your sweet tooth but also incorporate a nutritious vegetable, making them a guilt-free indulgence.

Zucchini Sweet Roll Muffins

Discover the delightful world of Zucchini Sweet Roll Muffins, where health meets flavor! These moist, sweet treats incorporate shredded zucchini, which enhances both texture and nutrition. Low in calories yet rich in vitamins, these muffins are guilt-free indulgences. Perfect for breakfast or a snack, they can be customized with nuts or chocolate chips for an extra touch. Get ready to enjoy a batch that’s not only delicious but also promotes healthy eating!
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Ingredients
  

2 cups shredded zucchini (about 2 medium zucchinis)

1/2 cup unsweetened applesauce

1/3 cup vegetable oil or melted coconut oil

1/2 cup granulated sugar

1/4 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or chocolate chips (optional)

Instructions
 

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with cooking spray or oil.

    Prepare Zucchini: Shred the zucchini using a box grater or food processor. If excess water is present, place the grated zucchini in a clean kitchen towel and twist to squeeze out as much moisture as possible. This will help prevent soggy muffins.

      Mix Wet Ingredients: In a large mixing bowl, combine the unsweetened applesauce, vegetable oil (or melted coconut oil), granulated sugar, brown sugar, eggs, and vanilla extract. Whisk together until the mixture is smooth and well-blended.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Mix these dry ingredients until they are evenly distributed.

          Combine Mixtures: Gradually add the dry mixture into the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix! Gently fold in the shredded zucchini, and if you’d like, incorporate the optional chopped nuts and raisins or chocolate chips.

            Fill Muffin Cups: Using a scoop or spoon, fill each muffin cup approximately 2/3 full with the batter. This will allow room for the muffins to rise as they bake.

              Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are ready when they turn golden brown and a toothpick inserted into the center comes out clean.

                Cool: Once baked, remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.

                  Serve and Enjoy: These delightful and fluffy Zucchini Sweet Roll Muffins can be enjoyed warm or at room temperature. They make for a perfect breakfast treat or a delightful afternoon snack!

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

                      - Presentation Tips: Dust the muffins lightly with powdered sugar before serving and arrange them on a decorative platter. Consider serving with a side of cream cheese or yogurt for an extra indulgent touch!