It seems like you’re looking for a recipe for grizzly muffins with zucchini, though I think you may have meant “gritty muffins” or another variation. I’ll interpret this as a recipe for zucchini muffins with a hearty, slightly textured (gritty) quality, perhaps due to whole wheat flour or oats. Here’s a recipe for Zucchini Muffins with a Gritty Texture that features the healthy addition of zucchini and some oats for a more rustic, satisfying bite.
Gritty Zucchini Muffins (Hearty and Healthy)
Ingredients:
- 2 medium zucchinis (grated, about 1 1/2 cups)
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats (for texture)
- 1/2 cup all-purpose flour (you can substitute this with more whole wheat flour for extra grit)
- 1/2 cup brown sugar (or honey, maple syrup for a healthier option)
- 1/4 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (walnuts or pecans work well)
- 1/4 cup raisins or dried cranberries (optional)
Instructions:
- Prepare the Zucchini:
- Grate the zucchini using a box grater or food processor. After grating, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step helps avoid soggy muffins.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients:
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients:
- In another bowl, beat the eggs, then add the sugar, oil, and vanilla extract. Mix until smooth and well-combined.
- Add Zucchini to Wet Ingredients:
- Stir the grated zucchini into the wet ingredients. This will help the zucchini distribute evenly throughout the batter.
- Combine Wet and Dry Mixtures:
- Add the wet ingredients to the dry ingredients and gently fold everything together. Don’t overmix; just stir until combined. If you’re adding nuts and dried fruit, fold those in now.
- Scoop into Muffin Tin:
- Divide the batter evenly between the muffin cups, filling each one about 3/4 of the way full.
- Bake the Muffins:
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
- Cool and Serve:
- Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Optional Add-Ins:
- Flax seeds or chia seeds can be added for extra fiber and nutrients, adding to the “gritty” texture.
- You can also add coconut flakes or a bit of dark chocolate chips for extra flavor.
These zucchini muffins will have a hearty, slightly gritty texture from the whole wheat flour and oats. They make for a perfect breakfast, snack, or even a healthy dessert!