Kids Favorite Zucchini Muffins Recipes

ZUCCHINI MUFFINS

Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories Breakfast Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

KIDS FAVORITE ZUCCHINI MUFFINS

Kids Favorite Zucchini Muffins image

Make and share this Kids Favorite Zucchini Muffins recipe from Food.com.

Provided by rguerra75

Categories Quick Breads

Time 40m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 14

Ingredients

2 cups zucchini (grated and squeezed dry )
3 eggs
1/2 cup oil
1/2 cup applesauce
1 1/4 cups sugar
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup raisins
1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons flax seed meal

Steps:

preheat oven to 350.
mix all ingredients.
spray muffin tins w/ flour and oil spray.
bake for 30 min or until done (toothpick come out clean).

Nutrition Facts : Calories 153.9, Fat 5.6, SaturatedFat 0.8, Cholesterol 23.2, Sodium 217.9, Carbohydrate 24.6, Fiber 1.3, Sugar 14.3, Protein 2.4

MINI ZUCCHINI MUFFINS RECIPE

Mini Zucchini Muffins Recipe image

These Mini Zucchini Muffins make the perfect healthy breakfast, snack or dessert.

Provided by Elyse Ellis

Categories Snack

Time 20m

Number Of Ingredients 12

Ingredients

2⅔ cups all-purpose flour
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon ground allspice
1⅓ cups shredded zucchini ((about 2 medium zucchini))
6 Tablespoons vegetable oil
4 Tablespoons butter (melted)
4 Tablespoons milk
2 teaspoons vanilla extract
2 eggs (lightly beaten)

Steps:

Preheat oven to 400 degrees F.
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, salt, and allspice.
In a separate mixing bowl, combine zucchini, vegetable oil, melted butter, milk, vanilla and eggs.
Add wet ingredients to dry ingredients and mix until combined.
Spray a mini muffin tin with nonstick cooking spray.
Spoon batter into mini muffin tins until 2/3 of the way full.
Bake for 10 minutes, or until an inserted toothpick comes out clean.

Nutrition Facts : Calories 71 kcal, Carbohydrate 10 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 9 mg, Sodium 107 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

MY KID'S FAVORITE ZUCCHINI BREAD

My Kid's Favorite Zucchini Bread image

This recipe is delicious, moist and a great way to use up all the zucchini that your garden produces. Enjoy! Shred the zucchini first and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use left over shredded zucchini to make fritters. Optional additions include pecans, walnuts, dried cherries, raisins, or chocolate chips.

Provided by Lynnsthings

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h45m

Yield 24

Number Of Ingredients 13

Ingredients

1 ½ cups whole wheat flour
1 ¾ cups all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
1 cup white sugar
1 cup light brown sugar
1 tablespoon vanilla extract
4 eggs, lightly beaten
1 cup vegetable oil
1 tablespoon lemon juice
3 cups shredded zucchini, squeezed dry

Steps:

Preheat an oven to 325 degrees F (165 degrees C).
Mix the whole wheat flour, all-purpose flour, nutmeg, cinnamon, salt, baking soda, white sugar, and light brown sugar together in a large bowl. Fold the vanilla extract, eggs, vegetable oil, lemon juice, and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 223.7 calories, Carbohydrate 30.6 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 218.2 mg, Sugar 17.7 g

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