Mini Zucchini Bread Muffins are the perfect after-school snack. Made with whole wheat flour, applesauce rather than oil, and a veggie, they are a healthy snack any time of the day. They also freeze well and are the perfect grab-and-go snack.

Recipe and photography courtesy of Jodi of Create Kids Club.

Mini Zucchini Bread Muffins

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Mini Zucchini Bread Muffins are the perfect after-school snack. Made with whole wheat flour, applesauce rather than oil, and a veggie, they are a healthy snack any time of the day. They also freeze well and are the perfect grab-and-go snack.
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Servings 12 Prep Time 20minutes
Servings 12 Prep Time 20minutes
Mini Zucchini Bread Muffins are the perfect after-school snack. Made with whole wheat flour, applesauce rather than oil, and a veggie, they are a healthy snack any time of the day. They also freeze well and are the perfect grab-and-go snack.

Recipe and photography courtesy of Jodi of Create Kids Club.
Ingredients
  • 3 1/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup unsweetened applesauce
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 3 teaspoon vanilla extract
  • 2 cups shredded zucchini, drained
Directions
  1. Preheat oven to 400°F. Spray 12-cup muffin tin with nonstick cooking spray. Set aside.
  2. Mix flour, baking soda, baking powder and salt in medium bowl.
  3. Mix eggs, applesauce, granulated sugar, brown sugar and vanilla together in separate large bowl.
  4. Stir dry ingredients into wet ingredients. Fold in zucchini.
  5. Pour batter into prepared muffin tin and bake 10 minutes, or until toothpick inserted in center comes out clean.
  6. Remove from oven and let cool 5 minutes before removing from muffin tin.
Nutritional Value
Calories: 181 Fat: 2g Cholesterol: 47mg Carbohydrates: 36g Sodium: 319mg Fiber: 4g Protein: 6g Sugar: 12g Calcium: 2% DV Iron: 8% DV
Mini Zucchini Bread Muffins are the perfect after-school snack. Made with whole wheat flour, applesauce rather than oil, and a veggie, they are a healthy snack any time of the day. They also freeze well and are the perfect grab-and-go snack.
Tags , , ,
Servings 12 Prep Time 20minutes
Servings 12 Prep Time 20minutes
Mini Zucchini Bread Muffins are the perfect after-school snack. Made with whole wheat flour, applesauce rather than oil, and a veggie, they are a healthy snack any time of the day. They also freeze well and are the perfect grab-and-go snack.

Recipe and photography courtesy of Jodi of Create Kids Club.
Ingredients
  • 3 1/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup unsweetened applesauce
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 3 teaspoon vanilla extract
  • 2 cups shredded zucchini, drained
Directions
  1. Preheat oven to 400°F. Spray 12-cup muffin tin with nonstick cooking spray. Set aside.
  2. Mix flour, baking soda, baking powder and salt in medium bowl.
  3. Mix eggs, applesauce, granulated sugar, brown sugar and vanilla together in separate large bowl.
  4. Stir dry ingredients into wet ingredients. Fold in zucchini.
  5. Pour batter into prepared muffin tin and bake 10 minutes, or until toothpick inserted in center comes out clean.
  6. Remove from oven and let cool 5 minutes before removing from muffin tin.
Nutritional Value
Calories: 181 Fat: 2g Cholesterol: 47mg Carbohydrates: 36g Sodium: 319mg Fiber: 4g Protein: 6g Sugar: 12g Calcium: 2% DV Iron: 8% DV

2 comments on “Mini Zucchini Bread Muffins

    • Hi Julie!

      The general rule it 1 cup white flour for every 3/4 cup whole wheat flour, however, the recipe was only tested using whole wheat flour, so we can’t guarantee results if you differ from the original recipe. Hope this helps!

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