A wonderful take on zucchini bread, these Zucchini Muffins are so easy to make, delicious, AND great on the go because they’re mini! The perfect size for toddler hands, check out these delicious recipe for mini zucchini muffins!
Although we haven’t had any new zucchini from our organic garden in a few weeks now, we were totally overrun with it just a month ago! I scoured google, my Pinterest feed, friends’ recipes for any zucchini recipe I could find!
While I love Zucchini Bread, sometimes it’s not quite kid friendly. The last thing the girls want as a snack or at breakfast time is a slice of bread, but put anything, even the same thing, in a muffin form and you’ve got a snack that toddlers will love! It also makes anything a littler easier to eat on-the-go. Whether it’s me grabbing a muffin between toy pick up time, or the girls having a snack between activities, zucchini mini muffins are definitely the way to go!
So, I decided a zucchini muffins would be way fun AND the mini idea simply came because the girls love mini muffins for breakfast! If you have kiddos, you’ll definitely want to invest a fun, mini muffin pan! These delicious mini muffins are a fabulous way to get the girls to eat the yummy green vegetable [or fruit, you decide] from our garden that they sometimes try to avoid.
These mini zucchini muffins may surprise you – you don’t need a ton of ingredients and they come together relatively fast. The thing that definitely takes the longest is grating your fresh zucchini.
To get 2 cups of shredded Zucchini, you’ll need 2 smaller size or 1 medium size Zucchini. I grate down to the seeds.
Wilton Nonstick 24-Cup Mini Muffin Pan
Box Grater, 4-Sided Stainless Steel 10-inchWooden Spoon, FAAY Premium Cooking Spoon
Tip: Zucchinis are very full of water. Squeeze out the excess water in the grated zucchini with a thin dish towel over the sink.
After both your dry and wet ingredients are mixed together {in separate bowls}, combine them! [Love that handmade wooden spoon? Yeah, me too!] After you’ve combined, you can add optional ingredients if you choose. I love to mix it up with raisins and pecans sometimes – but the possibilities really are endless.
This amount of batter yielded me just around 48 mini zucchini muffins. The baking time for mini muffins is about 15 minutes at 350 degrees. Of course, that always depends on your oven, so check around the 10 minute mark. They’re baked to perfect with a toothpick comes out clean!
I’ve made about 3 batches of these because they’re super easy and delicious – and a great way to use up Zucchini from your garden [or from the Farmer’s Market]. It’s also a great muffin to batch cook because they freeze so well too.
Mini Zucchini Muffins Recipe:
Mini Zucchini Muffins
A wonderful take on zucchini bread, these Zucchini Muffins are so easy to make, delicious, AND great on the go because they’re mini! The perfect size for toddler hands, check out these delicious recipe for mini zucchini muffins!
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 1/2 cups Sugar
- 1 tsp each of Salt, Baking Powder, and Baking Soda
- 2 tsp Cinnamon
- 1 tsp Allspice
- 3/4 cup plus 2 tbsp Oil
- 2 Eggs
- 2 tsp Vanilla
- 2 cups shredded Zucchini
- Pecans {optional}
- Raisins {optional}
Instructions
- Mix all of your dry ingredients in a bowl – everything in the first set.
- Grate your zucchini. To get 2 cups of shredded Zucchini, you’ll need 2 smaller size or 1 medium size Zucchini. I grate down to the seeds.
- Mix your wet ingredients, including your grated Zucchini, in a 2nd bowl. Combine dry and wet ingredients into one bowl.
- After you’ve combined, you can add optional ingredients if you choose!
- Bake your mini zucchini muffins at 350 degrees for right at 15 minutes. Be sure to check around 10 and take them out when your toothpick comes clean.
If you love these zucchini muffins, you’ll definitely love these too:
Homemade Fruit Snacks [made with Zucchini!]
Zucchini Lasagna
Feta Zucchini Boats
Lori Pierce says
I love Zuccinni bread. (I know I spelled that wrong lol)
Barrie says
Forget the toddlers…this looks great for adults, This is a great snack in the afternoon, paired with a glass of milk.
margaret maggie porter says
A great way to sneak veggies into my kids foods
Anne MacInnes says
The gang at the Group Home LOVED them, didn’t mind the muffins having veggies!!!!
Rosie says
I am a huge muffin fan, and zucchini, too. I want to try these. They would be a good breakfast, snack or something fun to bring on a picnic!
Amber Ludwig says
zucchini bread is one of my favorite fall treats!! My mom has been making it since I was a kiddo!! These muffins are a great and easy version that I can do with my son!! Too fun! Thanks for sharing!
DJ says
I love zucchini! These look like the perfect size for breakfast muffins.
Julie Wood says
Very healthy recipe! I love the idea of making mini muffins, and adding zucchini really makes these muffins taste so good. These are easy to make and I would love to have these as the bread item for Thanksgiving!
Mer says
These do look delicious! I’ll definitely be trying this recipe, and if my garden’s as productive next year, will be a great way to use up the mountain of zucchini.
Lindsey says
Thanks, Mer! They really are super yummy!
Michelle F. says
those looks so good.
Tammy S says
What a great recipe. I love the idea of making mini muffins. I also like that they freeze great. These would be great to have in the freezer to pull out during the holiday’s when you have company.
Marisa Johnson says
My mouth is kind of watering right now. My Mom grows Zucchini every year, and always makes bread with them. I like the idea of the muffins better. She just harvested the last of hers (I think, as she made the bread over the weekend), so I will have to save this for next year. Thank you for sharing 🙂
Lindsey says
Water away – you’ll definitely have to try it next year for sure! I’m only wishing that we still had zucchini going this year too!
Sasha says
I made these muffins this morning. Very tasty and easy recipe. Thank you
Lindsey says
Thanks Sasha! I think I’ll have to thaw out some that I have stashed in the freezer – they are yummy for sure!