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Zucchini Bread Muffin Recipe

Updated: Jul 2

A bowl of tuna past salad with a spoon.

Get ready to fuel your and your children's day with this nutritious breakfast recipe! These muffins—packed with zucchini, apples, bananas, whole grains, and eggs—are a great way to add to your daily servings of vegetables, fruit, and protein.


Meal Pattern Contribution: 1 muffin is 1 oz. equivalence of grains per serving.


The perfect way to increase your children's daily intake of vegetables, fruit, and protein.

This Zucchini Bread Muffin Recipe was scaled to 8 servings by the Child Lane Nutrition Program, a CACFP-hosted program that serves 500+ Family Child Care Home Providers in Los Angeles County and Orange County.


 

Zucchini Bread Muffin Recipe

Servings: 8

Prep time: 20 min

Total time: 20-22 mins

Printable PDF:

Zucchini Bread Muffins
.pdf
Download PDF • 884KB





Ingredients


  • WGR Flour | 1 cup

  • Oats | ½ cup

  • Sugar | ½ cup

  • Cinnamon | 1 tsp.

  • Baking soda | ½ tsp.

  • Baking powder | ½ tsp.

  • Salt | ½ tsp.

  • Eggs | 2 each

  • Vanilla | 1 tsp.

  • Zucchini | 1 cup

  • Apple | 1 cup

  • Oil | ½ cups

  • Bananas | 1 each


Directions


  1. Preheat oven to 350 degrees and grease or line a muffin tin with paper liners.

  2. In a large bowl, whisk together flour, oats, sugar, cinnamon, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk eggs into oil, then stir in vanilla. Add mashed bananas to the egg mixture. Stir wet ingredients into dry ingredients until just combined.

  4. Fold grated zucchini and grated apples into the batter until thoroughly incorporated.

  5. Fill muffin tins 3/4 full.

  6. Bake for 20-22 minutes until an inserted toothpick comes out clean and dry.

  7. Allow muffins to cool before serving. *Note: A perfect breakfast with milk and fruit or a great snack with milk or juice (but no juice for children under two years).


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