Best 7 Kids Favorite Zucchini Muffins Recipes

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**Zucchini Muffins: A Delightful Treat for Kids and Adults Alike**

If you're looking for a delicious and nutritious way to sneak more vegetables into your kids' diet, look no further than these zucchini muffins. Made with grated zucchini, these muffins are moist and flavorful, with a hint of sweetness from the honey and a touch of spice from the cinnamon. They're also packed with nutrients, thanks to the zucchini, which is a good source of vitamins A and C, potassium, and fiber. But don't just take our word for it – these muffins are a hit with kids of all ages, and they're sure to be a favorite in your house too.

This article features three different recipes for zucchini muffins, so you can find the perfect one to suit your taste and dietary needs. The classic zucchini muffin recipe is a simple and straightforward option that's perfect for beginners. If you're looking for a healthier version, the zucchini bran muffins are a great choice. And if you have a sweet tooth, the zucchini chocolate chip muffins are sure to satisfy your cravings.

No matter which recipe you choose, you're sure to enjoy these delicious and nutritious zucchini muffins. They're perfect for breakfast, lunch, or a snack, and they're also a great way to get your kids to eat their vegetables. So what are you waiting for? Give one of these recipes a try today!

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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

ZUCCHINI MUFFINS



Zucchini Muffins image

Stir golden raisins into the batter for little bursts of sweetness throughout the moist muffins.

Provided by Food Network Kitchen

Time 1h15m

Yield 18 muffins

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted
1 cup sugar
1 cup Greek yogurt
3 large eggs
1 teaspoon pure vanilla extract
1 medium zucchini, grated on the large holes of a box grater (about 1 cup)
1/2 cup golden raisins

Steps:

  • Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.
  • Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.
  • Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.

ZUCCHINI MUFFINS



Zucchini Muffins image

The best zucchini bread muffins ever! Moist, sweet, packed with shredded zucchini, walnuts, dried cranberries, and spiced with vanilla, cinnamon and nutmeg.

Provided by Elise Bauer

Categories     Baking     Muffin     Quick Bread     Zucchini

Time 40m

Number Of Ingredients 14

2 large eggs
1 1/3 cup (280g) sugar
2 teaspoons vanilla extract
3 cups (packed) grated fresh zucchini
3/4 cup unsalted butter, melted
2 3/4 cups (400g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)

Steps:

  • Preheat the oven: Preheat the oven to 350°F (175°C). Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray.

Nutrition Facts : Calories 334 kcal, Carbohydrate 50 g, Cholesterol 62 mg, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, Sodium 206 mg, Sugar 24 g, Fat 13 g, ServingSize Makes 12-14 muffins, UnsaturatedFat 0 g

CHOCOLATE ZUCCHINI MUFFINS



Chocolate Zucchini Muffins image

Chocolate, zucchini and nuts come together in a super moist muffin.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 12

Number Of Ingredients 12

1 1/3 cups Gold Medal™ all-purpose flour
2/3 cup packed brown sugar
1/3 cup unsweetened baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/3 cup butter, melted
1 egg
1 teaspoon vanilla
1 cup coarsely shredded zucchini (about 1 medium)
1/2 cup semisweet chocolate chips
1/4 cup chopped walnuts

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • In large bowl, stir flour, brown sugar, cocoa, baking soda, and salt with spoon. In small bowl, beat buttermilk, melted butter, egg and vanilla with whisk until blended. Pour buttermilk mixture into flour mixture; stir until just moistened. Stir in zucchini, chocolate chips and walnuts. Divide batter evenly among muffin cups.
  • Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Muffin, Sodium 240 mg, Sugar 17 g, TransFat 0 g

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

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

ZUCCHINI MUFFINS



Zucchini Muffins image

SHERYL: _The first time Wyatt had one of Chuck's zucchini muffins it was as if he'd died and gone to muffin heaven. I was thrilled, of course, because I knew he was actually eating zucchini without the fuss factor. Now, the first thing out of his mouth every morning is, "I want a keenie muffin!" Being the creature of habit that he is, I believe he would start every day with one of Chuck's muffins, and the nice thing about it is that Mommy can make them, too!_

Provided by Sheryl Crow

Yield Makes 12 muffins

Number Of Ingredients 12

2 large eggs, preferably omega-3 eggs, beaten
1/3 cup packed light brown sugar
2 teaspoons pure vanilla extract
3 cups grated fresh zucchini
2/3 cup canola oil, preferably expeller-pressed, plus more for greasing the muffin tins
2 teaspoons baking soda
1/2 teaspoon salt
3 cups unbleached all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1 cup golden raisins

Steps:

  • 1. Preheat oven to 350°F.
  • 2. In a large bowl, whisk together the eggs, brown sugar, and vanilla. Stir in the grated zucchini, canola oil, baking soda, and salt.
  • 3. In a separate bowl, whisk the flour with the cinnamon and nutmeg. Add the dry ingredients to the zucchini mix and stir well. Finally, stir in the pecans and raisins.
  • 4. Grease a 12-cup muffin tin with canola oil. Spoon the batter into the cups to fill them about 3/4 of the way. Bake for 25 to 30 minutes or until a toothpick or small knife inserted in a muffin comes out clean. (Alternatively, spoon the batter into a 8 x 5 x 3-inch loaf pan. Bake for 50 to 55 minutes or until the top of the loaf cracks and a toothpick or small knife inserted in the center of the loaf comes out clean.)
  • 5. Transfer the pan to a wire rack to cool for about 20 minutes. Then run a small paring knife around each muffin and remove them from the muffin tin.

Tips:

  • Freshly grated zucchini adds moisture and nutrients to the muffins.
  • Use a combination of all-purpose flour and whole wheat flour for a healthier muffin.
  • Adding a teaspoon of cinnamon or nutmeg enhances the flavor of the muffins.
  • Using a combination of granulated sugar and brown sugar creates a more complex sweetness.
  • Adding a cup of chocolate chips or raisins adds a fun and delicious twist to the muffins.
  • To make the muffins gluten-free, use gluten-free flour instead of all-purpose flour.
  • For a vegan version, use plant-based milk instead of cow's milk and flax eggs instead of chicken eggs.

Conclusion:

These scrumptious Zucchini Muffins are a delightful treat for kids and adults alike. They are incredibly moist, flavorful, and bursting with the goodness of zucchini. Whether you're looking for a quick and easy breakfast option or a wholesome snack, these muffins are sure to satisfy your cravings. Experiment with different flavor combinations and add-ins to create your own unique variations. Enjoy the delightful taste of zucchini in every bite of these delectable muffins!

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