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The BEST & Easiest Mini Zucchini Muffins – Perfect Size for Toddlers!

August 15, 2013 by Lindsey G. 18 Comments

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!

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!

Zucchini Muffin ingredients

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.

grating zucchini over glass bowl

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 PanWilton Nonstick 24-Cup Mini Muffin PanBox Grater, 4-Sided Stainless Steel 10-inchBox Grater, 4-Sided Stainless Steel 10-inchWooden Spoon, FAAY Premium Cooking SpoonWooden 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.

mixing ingredients in a bowl for zucchini muffins

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.

zucchini muffins baking time in mini muffin pan

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 are perfect size for toddler hands

Mini Zucchini Muffins Recipe:

Mini Zucchini Muffins

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

  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.
© Lindsey Blogs at SEBG
Cuisine: Breakfast / Category: Recipes

If you love these zucchini muffins, you’ll definitely love these too:

Homemade Fruit Snacks [made with Zucchini!]

Zucchini Lasagna

Feta Zucchini Boats

Feta Zucchini Boats

Filed Under: Recipes

Comments

  1. Katie says

    January 16, 2021 at 7:29 pm

    Mine didn’t raise. They kind of look like funnels. I cut the recipe in half to try it first. Any idea what I did wrong?

    Reply
    • Lindsey says

      January 17, 2021 at 9:44 am

      Be sure you used baking powder if you aren’t using self-rising flour.

      Reply
  2. Lori Pierce says

    April 24, 2018 at 1:49 am

    I love Zuccinni bread. (I know I spelled that wrong lol)

    Reply
  3. Barrie says

    April 13, 2018 at 10:48 pm

    Forget the toddlers…this looks great for adults, This is a great snack in the afternoon, paired with a glass of milk.

    Reply
  4. margaret maggie porter says

    April 11, 2018 at 9:47 am

    A great way to sneak veggies into my kids foods

    Reply
  5. Anne MacInnes says

    November 25, 2017 at 4:22 pm

    The gang at the Group Home LOVED them, didn’t mind the muffins having veggies!!!!

    Reply
  6. Rosie says

    June 17, 2016 at 12:58 pm

    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!

    Reply
  7. Amber Ludwig says

    November 19, 2015 at 9:14 am

    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!

    Reply
  8. DJ says

    November 17, 2015 at 9:30 am

    I love zucchini! These look like the perfect size for breakfast muffins.

    Reply
  9. Julie Wood says

    November 8, 2013 at 8:40 am

    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!

    Reply
  10. Mer says

    October 30, 2013 at 10:13 am

    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.

    Reply
    • Lindsey says

      October 31, 2013 at 10:21 pm

      Thanks, Mer! They really are super yummy!

      Reply
  11. Michelle F. says

    October 27, 2013 at 3:02 am

    those looks so good.

    Reply
  12. Tammy S says

    October 24, 2013 at 10:56 pm

    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.

    Reply
  13. Marisa Johnson says

    September 19, 2013 at 9:54 am

    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 🙂

    Reply
    • Lindsey says

      September 24, 2013 at 6:45 am

      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!

      Reply
  14. Sasha says

    September 8, 2013 at 10:56 am

    I made these muffins this morning. Very tasty and easy recipe. Thank you

    Reply
    • Lindsey says

      September 9, 2013 at 9:17 am

      Thanks Sasha!  I think I’ll have to thaw out some that I have stashed in the freezer – they are yummy for sure!

      Reply

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