These Whole Wheat mini Zucchini Muffins are a healthy muffin that kids love! They are simple to make and freeze well. Perfect for grab-and-go meals, after-school snacks, or dessert.
Younger kids love the small size but feel free to make it in larger muffins or in a load pan.
Whole wheat zucchini bread is so delicious that your kids will never know it is made with a veggie! Plus, this recipe is a great way to introduce your family to whole grains, as it uses whole-wheat flour.
PRO TIP: When using all whole wheat flour, let your batter sit 15-30 minutes before baking. This results in a more moist product.
In the summer, zucchini grows like a weed in my garden. It is beat only by green beans. You can read about my gardening tales here.
There is just one small problem with having pounds of zucchini…getting my family to eat it. Whether it is baked, sautéed or roasted I struggle to find easy recipes that kids love to enjoy this veggie.
However, I have FINALLY found a solution to my problem – Zucchini Mini Muffins! That means at this time of the year I am baking a lot of whole wheat little muffins.
This zucchini recipe for kids is great because they freeze and are the perfect grab-and-go snack. If you don’t have time to bake dozens of muffins, simply shred the zucchini and freeze it for later use.
How to Make Whole Wheat Zucchini Muffins:
- Preheat oven to 400 degrees.
- Prepare mini muffin tins with non-stick cooking spray.
- Mix eggs, applesauce, granulated sugar, brown sugar, and vanilla together in a large bowl.
- Blend flour, baking soda, baking powder, and salt in a medium-sized bowl.
- Stir dry ingredients into wet ingredients.
- Bend in zucchini.
- Scoop batter into prepared pans. A one-ounce scoop works well.
- Bake for 10 minutes.
- Wait a few minutes, then remove muffins from pan and cool on a cooling rack.
What is zucchini?
Zucchini is classified as summer squash, which are squashes that are harvested before their rinds harden (such as pumpkins and acorn squash). Zucchini’s come in green, yellow, and speckled colors.
They are often mistaken for yellow squash, which is a different vegetable. The easiest way to tell the difference is to look at the shape. Zucchinis of any variety look like a cylinder from end to end whereas yellow squash usually has a tapered neck, either straight or crooked.
This healthy kid-friendly recipe for kids is perfect for both snack time or lunch boxes.
How To Make
Start by shredding the zucchini in a small bowl and set to the side. Then, spray a mini muffin tin with non-stick cooking spray.
BAKING TIP: Using a mini muffin tin works best if you are looking for quicker cooking time. However, you can also make this recipe using a regular-sized muffin pan or loaf pan. 
Next, mix eggs, applesauce, granulated sugar, brown sugar, and vanilla together in a large bowl. Blend flour, baking soda, baking powder, and salt in a medium-sized bowl.
Stir dry ingredients into wet ingredients. Then, add the grated zucchini into the batter and stir.
Add Mix-Ins
To ensure my kids continue to enjoy this zucchini bread, I love to add new mix-ins into each batch. My kids love taking a bite into their muffin to find the surprise ingredient. Here is a list of mix-ins for you to try:
- Chocolate chips
- Cocoa powder
- Shredded coconut
- Pecans
- Walnuts
- Shredded carrots
- Cinnamon
Scoop the batter into your prepared muffin tin or pan. Bake for 10 minutes or until golden brown.
FAQ
There is no need to peel zucchini for muffins. The zucchini bakes very well into breads and muffins. Simple wash the zucchini before shredding.
Some recipes say to squeeze the zucchini out well before using. We find that as long as you’re using fresh zucchini there is no need to do this. If you freeze the grated zucchini first then use it you will need to drain it.
If you find your zucchini bread or muffins still wet in the middle it simply means they need more time cooking. Ovens vary and sometimes the times and temperatures don’t match up as well as we’d like.
More Zucchini Recipes for Kids
There are so many fantastic ways to incorporate zucchini into recipes for a tasty meal or snack. Check out these kid-friendly recipes to find the best way to eat zucchini in your home!
- Zucchini Crisps
- Turkey and Zucchini Meatballs
- Zucchini Brownies
- Zucchini Pizza Boats
- Garlic Parmesan Zoodles
- Baked Zucchini Fries
- Zucchini Fritters
If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
Mini Zucchini Muffins
Equipment
- muffin tin
- grater
- large mixing bowl
- measuring cups and spoons
- stir spoon
- medium-sized bowl
Ingredients
- 3 1/4 cups whole wheat flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup unsweetened applesauce
- 3 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 cups shredded fresh zucchini or 4 cups frozen zucchini, drained (shred zucchini with skin on)
Instructions
- Preheat the oven and prep pan. Preheat oven to 400 degrees. Prepare mini muffin tins with non-stick cooking spray.
- Combine wet ingredients. Mix eggs, applesauce, granulated sugar, brown sugar, and vanilla together in a large bowl.
- Combine dry ingredients. Blend flour, baking soda, baking powder, and salt in a medium-sized bowl.
- Combine and add zucchini. Stir dry ingredients into wet ingredients. Bend in zucchini. Scoop batter into prepared pans. A one-ounce scoop works well.
- Bake for 10 minutes. Bake for 10 minutes or until a toothpick inserted into the center comes out clean. Cool on a cooling rack.
Susan says
I liked this…i added a small amount of dried cranberrys and a few pecan pieces…I might use more cinnamon next time and I used 1/2 and 1/2 white and wheat flour. I always used 1/2 honey and 1/2 agave… GREAT with no sugar!
Jodi Danen says
I love your additions! I am going to try dried cranberries next time!
Sarah E. says
Hello! Did you use 1 cup honey and 1 cup agave instead of the 2 cups of sugar or was it a modified amount? Thanks!!
Jodi Danen, RDN says
Hi Sarah! I adjusted the comments in this recipe because I think they had gotten messed up with another recipe when the recipe cards were converted from an older version. So sorry about that.
If you’d like to replace the sugar with honey here is what I would do:
Use 1 cup honey (you use less than sugar)
Use 1 1/2 cups zucchini, or squeeze the 2 cups of zucchini out well to get rid of some of the moisture (honey adds more liquid)
Add an extra tsp. of baking soda (to balance the honey)
Watch the muffins because the honey will brown faster than sugar does and you don’t want to end up with burnt muffins.
I hope that helps and I’d love to hear how they turn out for you!
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Melissa says
This is my go-to recipe for zucchini muffins!