Disappering Zucchini Muffins

Prep time: 30 minutes

What you need:
1½ cups shredded zucchini (about 2 small)
2 cups whole-grain pancake or biscuit mix
1 teaspoon cinnamon


1 teaspoon allspice
2 eggs
¾ cup brown sugar
¼ cup unsweetened applesauce
2 teaspoon fresh lemon juice
powdered sugar (enough to dust the muffins)

Equipment and supplies:
oven
bowls — one large, one medium
grater — a plastic grater is safest for kids
measuring cups and spoons
muffin tin and paper liners

What to do:
Wash zucchini and remove ends.
Shred zucchini using largest holes on grater.
Place grated zucchini on paper towels and squeeze to remove water.
Measure 1½ cups of squeezed-dry zucchini.
Preheat oven to 375° Fahrenheit.
Line a 12-cup muffin tin with paper liners.
In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.
Fill each muffin cup 2/3 full with batter.
Bake 10–15 minutes or until golden.
Remove muffins from tin and cool on a wire rack.
Sprinkle muffins with a dusting of powdered sugar.

How much does this recipe make?

About a dozen muffins.

Reviewed by: Mary L. Gavin, MD
Date reviewed: June 2007

Posted in: kids recipes