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Moist Hidden Veggie Zucchini Muffins Kids Love Easy Homemade Recipe

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These moist and flavorful zucchini muffins sneak in veggies without compromising taste, perfect for kids and picky eaters. They are quick to make and ideal for snacks or breakfast.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis, squeezed dry to avoid sogginess)
  • 1 ¾ cups all-purpose flour (or 1 ½ cups all-purpose + ¼ cup whole wheat flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ½ cup granulated sugar (adjust to taste; can swap half for maple syrup)
  • ½ cup brown sugar (packed)
  • 2 large eggs (room temperature)
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • ½ cup plain Greek yogurt (use dairy-free yogurt if needed)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup mini chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. In another bowl, beat the eggs with both sugars until combined. Add the oil, vanilla extract, and Greek yogurt, then whisk until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  6. Fold in the grated zucchini, nuts, and chocolate chips if using.
  7. Spoon the batter evenly into the muffin cups, filling about two-thirds full.
  8. Bake for 22 to 25 minutes until muffins are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  9. Remove from oven and let cool in the tin for 5 minutes, then transfer to a cooling rack.

Notes

Squeeze out excess moisture from zucchini to prevent soggy muffins. Do not overmix batter to keep muffins tender. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months. For gluten-free, substitute flour with gluten-free blend or almond flour and add extra moisture. Vegan adaptations include flax eggs and dairy-free yogurt.

Nutrition

Keywords: zucchini muffins, hidden veggies, kids snack, healthy muffins, easy homemade muffins, vegetable muffins, zucchini recipe

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