tumblr site counter
childcare centres

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.