Hi everyone! Today I’m going to show you how to make these delicious and super easy Zucchini Muffins! This is one of my very favorite summer recipes, and it’s a great way to start baking with your kids. Zucchini are super easy to grow in a garden, but are also available at almost any farmer’s market in the world. This delicious vegetable (well, technically a fruit) is in season from early summer through the first frost, so you can use this kid-friendly recipe all summer long. Here’s what you’ll need!
Zucchini Muffins | Baking With Kids
Ingredients:
- 3 eggs
- 2 cups grated zucchini
- 1 cup vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
Start by pre-heating your oven to 325?F. Then fill a muffin tin with baking cups. You can also just grease the baking tin, but I prefer to always make my muffins in baking cups for easy removal and transportation. This is a great part for even little kids to help with.
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Take your zucchini, peel off the outside skin, and cut off the ends. Then grate it up. You’ll need 2 cups of zucchini, which ends up taking about 2 medium zucchini to make.
Set the zucchini aside. Now crack 3 eggs in a bowl, and beat them with a fork until they’re light and airy. Add in your vegetable oil.
Next add in your sugar, and mix well.
Add in your zucchini, and your vanilla extract and mix well again.
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Set aside your zucchini mixture. Grab another bowl and put in the flour.
Then add the cinnamon, baking soda, and baking powder.
Make sure to add the salt to balance out the sweetness, and then mix all the dry ingredients together with a fork.
Now mix the dry ingredients into the zucchini and egg mixture, and mix it all thoroughly. Next you’ll want to take a 1/4 cup measuring cup to help put the perfect amount of mix into your muffin cups.
Fill up all your muffin cups. This is another great part to have kids help with.
Pop your muffins in the oven for 17-22 minutes. Check them by putting in a toothpick. If it comes out clean, they’re all done!
This recipe makes 22 muffins, slightly more if you under fill the cups. But the crunchy muffin tops are always the best part!
These store beautifully for a few days at room temperature, and you can even freeze any extras in an airtight freezer bag.
My favorite way to serve these is warm, with a little pat of butter. And I can guarantee that even the kids who won’t touch anything green will eat these right up! I hope your family loves these zucchini muffins as much as mine does!
Zucchini Muffins | Baking With Kids
Hi everyone! Today I’m going to show you how to make these delicious and super easy Zucchini Muffins! This is one of my very favorite summer recipes, and it’s a great way to start baking with your kids.
- 3 eggs
- 2 cups grated zucchini
- 1 cup vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
Pre-heat your oven to 325F. Then fill a muffin tin with baking cups. You can also just grease the baking tin, but I prefer to always make my muffins in baking cups for easy removal and transportation.
Take your zucchini, peel off the outside skin, and cut off the ends. Then grate it up. You'll need 2 cups of zucchini, which ends up taking about 2 medium zucchini to make. Set the zucchini aside.
Now crack 3 eggs in a bowl, and beat them with a fork until they're light and airy. Add in your vegetable oil and sugar, and mix well.
Add in your zucchini, and your vanilla extract and mix well again. Set aside your zucchini mixture.
Grab another bowl and put in the flour. Then add the cinnamon, baking soda, baking powder, and salt. Mix all the dry ingredients together with a fork.
Now mix the dry ingredients into the zucchini and egg mixture, and mix it all thoroughly.
Fill up all your muffin cups 3/4 of the way up. I like using a 1/4 cup measuring cup to add the right amount.
Pop your muffins in the oven for 17-22 minutes. Check them by putting in a toothpick. If it comes out clean, they're all done!
This recipe makes 22 muffins, slightly more if you under fill the cups. But the crunchy muffin tops are always the best part!
These store beautifully for a few days at room temperature, and you can even freeze any extras in an airtight freezer bag.
My favorite way to serve these is warm, with a little pat of butter. And I can guarantee that even the kids who won’t touch anything green will eat these right up! I hope your family loves these zucchini muffins as much as mine does!
