If you're looking for simple, kid-approved muffin recipes that pack in some extra veggies, these Easy Zucchini Muffins are perfect. They're quick to whip up, even on a busy day, and there's plenty for little helpers to assist.
Making zucchini muffins is a fun kitchen activity that gives your kids a chance to get involved while creating something yummy. Even picky eaters will love these muffins - my kids, who normally turn their noses up at anything green, gobble them up without a single complaint.
You don’t need any fancy ingredients or equipment to make these kid-friendly muffins, just a zucchini and some staples you probably already have at home. If you want more meals kids will love that sneak in some veggies, try our Hidden Veggie Mac and Cheese.
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Zucchini Muffins For Kids
Easy zucchini muffins are great for kids, especially toddlers, because they’re a yummy way to sneak in veggies without a fuss. The muffins are soft and easy to chew, making them perfect for little ones still getting used to different textures.
Since this is a simple recipe, it is also a fun one to make with kids. Little ones love helping mix and pour. This recipe uses one large zucchini, which you will need to shred with a grater. This is a job for adults, but don't worry, there is plenty more for kids to do in this recipe.
The natural sweetness of zucchini and a touch of cinnamon make these muffins feel like a treat for children while providing some healthy goodness.So let's bake up a batch!
Zucchini Recipes
Zucchini is a go-to ingredient because it’s so versatile and easy to work with. Its mild flavor blends well into sweet recipes like zucchini bread or pumpkin bread, and it’s just as great in savory dishes like zucchini tots. Plus, it adds moisture and a healthy boost to every bite!
Ingredients For Easy Zucchini Muffins
- All purpose flour - Gives the muffins structure. Try mixing in whole wheat flour for more fiber.
- Baking soda - Helps muffins rise and stay light and fluffy.
- Cinnamon - Adds a warm spice that pairs well with zucchini.
- Eggs - Binds the ingredients and keeps the batter moist.
- Vegetable Oil - Keeps the muffins soft and adds richness.
- Applesauce - Adds moisture and natural sweetness without extra oil.
- Sugar - Sweetens the muffins.
- Brown sugar - Gives a richer flavor and keeps muffins extra moist.
- Vanilla extract - Brings out a warm flavor.
- Shredded zucchini - Adds moisture and nutrition.
Best Baking Supplies
Having the right baking supplies makes whipping up zucchini muffins so much easier (and more fun!). You’ll need a large mixing bowl for combining your ingredients and measuring cups and spoons to get everything just right. Of course, a muffin tin is a must to bake evenly!
Nordic Ware Naturals Half Sheet, 2-Pack,
Amazon Basics Silicone, Non-Stick, Food SafeCooling Rack for Baking 2-Pack, 16x10AIKKIL Mixing Bowls with Airtight Lids,
How To Make Kid-Friendly Zucchini Muffins
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 a separate bowl with a whisk. While we did, we talked about how the eggs changed when they were beaten and mixed with other ingredients.
We then mixed the dry and wet ingredients to make a batter. My daughter added the grated zucchini into the batter and mixed it until it was evenly distributed. I used a box grater to grate the zucchini. This is an adult step.
Grease a muffin pan with cooking spray before adding the batter. Spoon batter into the muffin tin, filling each cup to the top.
Bake these zucchini muffins for 25 minutes. Cool on a wire rack.
We love to serve these with some butter because butter makes them taste even better. When you slice these muffins in half, you can see all the zucchini goodness.
Tips for Easy Zucchini Muffin Recipe
Tip 1: Stir the ingredients just until combined. Overmixing can make muffins dense instead of light and fluffy.
Tip 2: Fresh zucchini provides more moisture, so you get soft, tender muffins. Shred it finely to blend well into the batter.
Tip 3: Use a cookie scoop to ensure each tin has the same amount of batter. This helps them bake evenly and prevents them from overflowing.
FAQs For Zucchini Muffin Recipe
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container and reheat as needed.
No, you don't need to squeeze out the moisture unless your zucchini seems extremely watery. The moisture it in the zucchini keeps the muffins soft and tender.
Yes! Try mixing in ½ cup of chocolate chips, chopped nuts, or raisins for extra flavor and texture. You can also add a pinch of nutmeg for a warm spice twist.
No need to peel zucchini for muffins! The skin is soft, blends well into the batter, and adds extra nutrients and color. Just wash it thoroughly, grate it, and you're good to go!
Recipes Kids Can Make
Getting kids involved in the kitchen is such a fun way to spend time together while teaching them valuable skills. Recipes kids can make don’t have to be complicated—think simple things like smoothies, sandwiches, or easy bake-and-mix desserts. Here are some we love:
- Quick and Delicious Flourless Peanut Butter Chocolate Chip Muffins from Living Montessori Now
- Mud Pudding from Raising Little Superheroes
- Marble Pound Cake from Kitchen Counter Chronicles
- Simple Cupcakes for kids to decorate from Rainy Day Mum
- Baked Mini Cinnamon Donut Holes from Kidgredients
- Chocolate Butterscotch Rice Krispie Treats from Royal Baloo
Muffin Recipes
📖 Recipe
Easy Zucchini Muffins
Video
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.
Notes
- Give the ingredients a gentle stir until they're just combined. Remember, the key is to avoid overmixing - this way, your muffins will stay light and fluffy instead of becoming dense!
- Using fresh zucchini adds a wonderful moisture, making your muffins super soft and tender. Just be sure to shred it finely so it mixes in nicely with the batter.
Trish says
This recipe was easy and my kiddos loved it. Can you tell me the nutritional breakdown ? Calories, fat, fiber ect.
Thanks!
Kate says
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.
eunice muniz says
Any flour can be used? How about whole wheat flour? Would they be too dense? You don't specify on the recipe
Vicky says
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,
Erin says
My kids hate zucchini but love muffins...wonder if I could sneak this by them!!