Zucchini Muffins – Kid tested, Mom approved!

Posted by Alicia Sell

As a mom it is REALLY hard to get my kids to try new things – especially if a vegetable is involved.  So when I proposed to the kids we needed to make zucchini muffin, there wasn’t a ton of enthusiasm.  In fact there was extreme levels of moaning and groaning and maybe even a gag sound thrown in for effect. But, just like any good momma, I persevered.

My go-to trick when making my kids try something new is to have them help me cook. They all like that part and have a sense of ownership if they are involved in the process.  The backup plan if that doesn’t work?  Promise a special treat if our creation is a fail. There have been a few times I had to make good on the backup plan, but luckily these muffins were a huge hit!  Everyone LOVED them.  And I mean loved.  The entire batch was gone in two days.

So give these delicious muffins a try on Mother’s Day and I bet you your kids will love them.  Enjoy!  If you want all of Button Jar’s weekly recipes, subscribe here.

Ingredients

1 ½ c. flour
1 t. ground cinnamon
½ t. baking soda
½ t. salt
¼ t. ground nutmeg
1 beaten egg
1 c. sugar
1 c. finely shredded, unpeeled zucchini
¼ c. cooking oil
½ c. chopped walnuts or pecans (optional)
½ c. mini chocolate chips (optional – for picky kids who won’t try muffins that have veggies in them unless there is chocolate in there too)

Get Baking!

Preheat oven to 400 degrees. Spray or grease muffin tins and set aside.

In a medium bowl, combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in the center of the flour mixture.  Set aside.

In another bowl, combine the egg, sugar, shredded zucchini and oil.

Add zucchini mixture all at once to flour mixture.  Stir just until moistened (batter should be lumpy).

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If using the optional nuts or mini chocolate chips, gently fold them into the batter.  Spoon batter into prepared pan.

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Bake at 400 degrees for 15 – 20 minutes or until lightly browned and toothpick or fork inserted into the centers comes out clean. Makes about a dozen muffins.

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Zucchini Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients

1 ½ c. flour
1 t. ground cinnamon
½ t. baking soda
½ t. salt
¼ t. ground nutmeg
1 beaten egg
1 c. sugar
1 c. finely shredded, unpeeled zucchini
¼ c. cooking oil
½ c. chopped walnuts or pecans (optional)
½ c. mini chocolate chips

Get Baking!

Preheat oven to 400 degrees

Spray or grease muffin tins and set aside.

In a medium bowl, combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg.  Make a well in the center of the flour mixture.  Set aside.

In another bowl, combine the egg, sugar, shredded zucchini and oil.  Add zucchini mixture all at once to flour mixture.  Stir just until moistened (batter should be lumpy).  If using the optional nuts or mini chocolate chips, gently fold them into the batter.  Spoon batter into prepared muffin tin.

Bake at 400 degrees for 15 – 20 minutes or until lightly browned and toothpick or fork inserted into the centers comes out clean.  Makes about a dozen muffins.

Enjoy!