Starting this month, I will be participating in the Kids' Kitchen Monthly Blog Hop. Once a month, I will be joining some of my favorite kid bloggers in sharing recipes that are perfect for making with your kids. This month, we are making a kids favorite recipe that is sure to be a hit with your little ones. After you try out this Easy Zucchini Muffins Recipe, check out the links at the bottom of the post for more kids favorite recipes. You will also love this Zucchini Pumpkin Bread and our Zucchini Pecan Bread.
Easy Zucchini Muffins
This recipe uses one large zucchini which you will need to shred. Shredding zucchini is easy with this grater. This is a job for adult, but don't worry, there is plenty more for kids to do in this recipe.
Before you begin to mix the ingredients, preheat the oven to 350 degrees. Then gather your helpers and get started making your zucchini muffins.
Combine flour, baking soda, and cinnamon in a large bowl. My daughter loves helping with this process. Cooking with kids opens up lots of learning opportunities. As my daughter poured in the flour, I would ask questions like "we need to put in three cups of flour and we put in one. How many more cups of flour do we need to add?" This got her thinking as she helped out.
Mixing is her favorite thing to do. That's the thing about cooking with kids - things that might not seem that interesting to an adult are very fun for them.
We combined the eggs, oil, applesauce, vanilla, white and brown sugars in another large bowl. While we did, we talked about how the eggs changed when they were beat and mixed with other ingredients. My daughter was very observant throughout the cooking process and noticed all of the changes that occurred while we were cooking.
We then mixed the dry ingredients with the wet ingredients to make a batter. My daughter added the shredded zucchini into the batter and mixed it until it was evenly distributed. This job required a bit of elbow grease on her part, but she was determined.
Grease a muffin tin with cooking spray before adding the batter. Spoon batter into the muffin tin, filling each cup to the top. My daughter insisted on helping with this step. This takes much longer when you have a child do it, but she was insistent on doing the whole thing herself. When cooking with kids, sometimes you just have to go with flow and appreciate the help.
Bake these zucchini muffins for 25 minutes. Just look at how they rise!
The trickiest part of cooking with kids is the wait. My daughter kept asking how much longer until the muffins were done. Then when they finally came out of the oven, she had to wait for them to cool a bit on the cooling rack. Oh, the torture.
We love to serve these with some butter because butter makes everything better. When you slice these muffins in half you can see all the zucchini goodness.
My kids don't like vegetables. At all. It is a struggle to get them to eat vegetables. But when I can disguise them a bit like we did in this Hidden Veggie Mac and Cheese, they will eat them with relish. My three girls love these easy zucchini muffins and they don't even complain about the specks of zucchini in the muffin. While they are not eating a plate of vegetables just yet, this is step in the right direction!
Easy Zucchini Muffin Recipe
Ingredients
- 3 cups flour
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 3 eggs
- ½ cup oil
- ½ cup applesauce
- 1 cup sugar
- ½ cup brown sugar
- 2 teaspoon vanilla
- 2 ½ cups shredded zucchini
- Cooking spray
Instructions
- Preheat oven to 350 degrees.
- Combine flour, baking soda, and cinnamon in a large bowl.
- In another large bowl, beat together eggs, oil, applesauce, vanilla and white and brown sugars.
- Pour dry ingredients into the bowl with the wet ingredients. Mix until a batter forms.
- Fold shredded zucchini into the batter until it is evenly distributed.
- Grease a muffin tin with cooking spray. Pour batter into muffins tins, filling each one to the top.
- Bake for 25 minutes at 350 degrees or until toothpick inserted in center comes out clean.
Video
Nutrition
Eat at Home Meal Plans
Have you heard about Eat At Home Meal Plans? If the cost of eating out or the decision of what to make for dinner each night is stressing you out, then you must try these. When you sign up, you get access to four separate meal plans each month (Traditional, Wholesome Traditional, Slow Cooker, and No Flour/No Sugar). All you do is print the plans, color-coded grocery lists, and recipes you want for that month. Don't worry, there are lots of options, so even picky eaters will find something they like.
Then when it is time for dinner, make that night’s recipe (choices include make-ahead, freezer meals, slow-cooker recipes, and other time-saving strategies).
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Now that you've tried our easy zucchini muffins, check out these kids favorite recipes:
Quick and Delicious Flourless Peanut Butter Chocolate Chip Muffins from Living Montessori Now
Homemade Taco Seasoning | Royal Little Lambs
Mud Pudding | Raising Little Superheroes
Marble Pound Cake | Kitchen Counter Chronicles
Simple Cupcakes for kids to decorate | Rainy Day Mum
Baked Mini Cinnamon Donut Holes | Kidgredients
Chocolate Butterscotch Rice Krispie Treats | Royal Baloo
Cooking with Kids: Easy and Yummy Pancakes | LadydeeLG
Erin
My kids hate zucchini but love muffins...wonder if I could sneak this by them!!
eunice muniz
Any flour can be used? How about whole wheat flour? Would they be too dense? You don't specify on the recipe
Vicky
Hi Eunice, I have only ever used white flour so I can't comment on whole wheat flour. I can't imagine that it would change things that much but being that I don't really bake with whole wheat flour, I can't say for sure. If you try it with whole wheat flour please let me know your results. Thanks for stopping by,
Kate
Mine are in the oven right now. The batter tasted great, but I think in the future I won't use brown sugar because it's too hard to break up the clumps when stirring in with the liquid items. If I want that darker flavor that brown sugar gives, I might just use white sugar and add a teaspoon of molasses in the future. Also, I'm doing half wheat and half white flour - hope it turns out ok! Not to Eunice: When using wheat flour, I tend to skimp at least a few tablespoons because it's so much more dense and has more gluten than white flour.
Trish
This recipe was easy and my kiddos loved it. Can you tell me the nutritional breakdown ? Calories, fat, fiber ect.
Thanks!
Gwen
Hello. Sorry to say your website has been hacked
When I click on your recipe for BANANA BREAD...a slice of us. It takes me to a very nasty porn site