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 PanBox 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

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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

1. Mix all of your dry ingredients in a bowl – everything in the first set.
2. 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.
3. Mix your wet ingredients, including your grated Zucchini, in a 2nd bowl. Combine dry and wet ingredients into one bowl.
4. After you’ve combined, you can add optional ingredients if you choose!
5. 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