Recipes for Kids - Zucchini muffins

Note: You don't have to peel the zucchini before shredding it for this recipe. It won't affect the taste and the peel will provide some extra fibre.

Prep time: 30 minutes

What you need:

• 1½ cups shredded zucchini (about 2 small)
• 2 cups whole-grain pancake or biscuit mix
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 2 eggs
• ¾ cup brown sugar
• ¼ cup unsweetened applesauce
• 2 teaspoon fresh lemon juice
• powdered sugar (enough to dust the muffins)

Equipment and supplies:

• oven
• bowls — one large, one medium
• grater — a plastic grater is safest for kids
• measuring cups and spoons
• muffin tin and paper liners

What to do:

1. Wash zucchini and remove ends.
2. Shred zucchini using largest holes on grater.
3. Place grated zucchini on paper towels and squeeze to remove water.
4. Measure 1½ cups of squeezed-dry zucchini.
5. Preheat oven to 180 degrees celcius
6. Line a 12-cup muffin tin with paper liners.
7. In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
8. In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
9. Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.
10. Fill each muffin cup 2/3 full with batter.
11. Bake 10–15 minutes or until golden.
12. Remove muffins from tin and cool on a wire rack.
13. Sprinkle muffins with a dusting of powdered sugar.

Makes about a dozen muffins.