Zucchini muffins do double-duty for back-to-school

The school bells are ringing and that may leave your head aching figuring out what to feed your little scholars at all meals.

This zucchini muffin recipe covers you for at least two hungry times; breakfast and snack time.  It's a recipe that I've used to make zucchini bread (just increase the bake time and swap from muffin pan to bread pan), but making them into muffins means they're more bite-sized and portable for on-the-go eating.  My kids pop them in their mouths as they run off to after-school activities.

They are moist and delicious and packed with a vegetable most kids avoid.  But get them to bite into one of these beauties and they're hooked. Promise. 

Also, it's that time of year when zucchinis are coming out of peoples ears and gardens. So visit a farm stand, the grocery or your neighbor's raised beds and grab a few and make these yummy bites.

So, here's the ingredient list:

3 C grated zucchini

2 tsp baking soda

3 1/4 C all-purpose flour

1 1/2 tsp salt

1 tsp ground cinnamon

2 C sugar

1/2 C light brown sugar

1 C vegetable oil

1/3 C water

4 eggs

1 C chopped pecans (or walnuts), optional

 

 First, shred some zucchini.  3 cups for this recipe (one of the monsters from my garden is more than enough)

This is what it looks like after all that shredding.

 

Meanwhile, put all your dry ingredients into a big, big bowl.

 

Add water

 

And eggs (these are from my chickens - you go girls!) and mix it all up.

 

 Add the zucchini

 Add chopped pecans (or walnuts, or nothing - your choice)

 And here's what it looks like all mixed up.

Pour the mix into greased muffin tins

 

Bake at 350 degrees for 20-25 minutes and ... there you go!  Delicious, nutritious (kinda) and kid-friendly.  Can't beat that!

 

One more look at these beauties before they disappear down my kids throats!

 

Enjoy!