grizzly muffins with zucchini and

1. 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.
2. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
3. 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.
4. Combine Wet Ingredients:
   • In another bowl, beat the eggs, then add the sugar, oil, and vanilla extract. Mix until smooth and well-combined.
5. Add Zucchini to Wet Ingredients:
   • Stir the grated zucchini into the wet ingredients. This will help the zucchini distribute evenly throughout the batter.
6. 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.
7. Scoop into Muffin Tin:
   • Divide the batter evenly between the muffin cups, filling each one about 3/4 of the way full.
8. 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.
9. 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!