Disappearing 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 fiber.

Prep time: 30 minutes

What you need:

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

Equipment and supplies:

• oven (you'll need help from an adult assistant)
• 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. Wrap grated zucchini in a couple of paper towels and squeeze to remove water.
4. Measure 1½ cups of squeezed-dry zucchini.
5. Preheat oven to 375°F (190°C).
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 (with help from your adult assistant) and cool on a wire rack.
13. Sprinkle muffins with a dusting of powdered sugar.

How much does this recipe make?
About a dozen muffins.

Back To Top