Kids Favorite Zucchini Muffins
Sneak some veggies into snack time with these irresistibly moist and fluffy Kids’ Favorite Zucchini Muffins! Packed with wholesome ingredients like grated zucchini, unsweetened applesauce, and a hint of warm cinnamon, these muffins are a delightful balance of nutrition and kid-approved sweetness. The optional addition of semi-sweet chocolate chips makes them an even more tempting treat for little ones. Perfect for busy mornings, lunchboxes, or a quick after-school snack, this easy recipe comes together in just 20 minutes of prep and bakes to golden perfection. With a simple method and no fancy equipment required, these zucchini muffins are sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 cup Grated zucchini
- 0.5 cup Semi-sweet chocolate chips (optional)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the wells with cooking spray.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the eggs lightly. Add granulated sugar, brown sugar, applesauce, and vanilla extract, and whisk until well combined.
Stir the grated zucchini into the wet mixture. If the zucchini seems very wet, gently squeeze out some excess moisture using a kitchen towel before adding.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
If using, fold in the chocolate chips gently to distribute evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 363.7 g | 132% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 201.6 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 262 mg | 20% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1435 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
