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 375ºF (190ºC).
  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.

Reviewed by: Allison Brinkley, RD, CNSC, LD/N

Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.