Moist and scrumptious cinnamon zucchini muffins are a marvelous way to start your morning! The gentle kiss of cinnamon pushes these gems over the top.
Cinnamon Zucchini Muffins
There are two particular picky eaters in my immediate family. The hubby has zucchini on his list of dreaded vegetables along with sugar snap peas, rainbow carrots, and Brussels sprouts. He claims he just has a discerning palate. Ha! The persnickety daughter is even worse. She’ll eat spinach in stuffed shells and my spinach souffle, but that’s it as far as veggies go. But adding a generous amount of shredded zucchini to a batch of muffins piqued her interest, even the bits of green didn’t dissuade her!
Kid-Friendly Vegetable Recipes
Katie does enjoy my zucchini bread so I transformed a tried and true recipe into muffins for a quick, delicious breakfast with the bonus of being chock full of veggies. Who wouldn’t want to start the day with one of these beauties???? It’s a muffin, not a cupcake, so it’s perfectly legal for breakfast, right? Katie was a fan, so I know these cinnamon zucchini muffins were winners.
Sunday Supper Kid-Friendly Vegetable Recipes
The Sunday Supper crew is sharing vegetable recipes that will win over even the pickiest kids. I’m adding a whole slew of these to our menu!
- Cinnamon Zucchini Muffins by That Skinny Chick Can Bake
- Creamy Kid Sized Smoothies by The Freshman Cook
- Sweet Potato Crust Quiche by Pies and Plots
- Sweet Potato Muffins with Veggie Cream Cheese by Cindy’s Recipes and Writings
- Cauliflower Mac and Cheese by Food Lust People Love
- Chicken and Broccoli Shells and Cheese by Fantastical Sharing of Recipes
- Eat Your Veggies Beef Tacos by Simple and Savory
- Hidden Vegetable Pasta Sauce for Orange Orzo by Caroline’s Cooking
- Veggie Ramen by NinjaBaker.com
- Broccoli Tots by Hezzi-D’s Books and Cooks
- Cheesy Cauliflower by Bottom Left of the Mitten
- Kid-Friendly Baked Potato Fries by Hardly A Goddess
- Salad on a Stick by My Imperfect Kitchen
- Zuppa di Ravioli by Gourmet Everyday
- Dairy Free Veggie Ice Pops by Our Good Life
- Healthy Homemade Taquitos by Cricket’s Confections
- Vegan Sweet Potato Chocolate Chip Oatmeal Cookies by A Mind Full Mom
- Veggie Egg Rolls by My Savory Spoon
Cinnamon Zucchini Muffins
Sweet, tender zucchini muffins with mascarpone frosting are an easy way to get your kids to eat their vegetables. Recipe adapted from Baking Illustrated and Taste of Home
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 12-14 muffins
- 1 pound zucchini, unpeeled and grated
- 3/4 cup plus 2 tablespoons sugar
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/4 cup plain Greek yogurt
- 2 eggs
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla
- 6 tablespoons butter, melted and cooled
- Preheat oven to 375º. Line muffin tin with 12 paper liners. Line two ½ cup ramekins with paper liners. Set aside.
- Put shredded zucchini in strainer over a bowl and toss with the 2 tablespoons sugar. Allow to drain for about 30 minutes.
- In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In another bowl, whisk together the remaining ¾ cup sugar, ½ cup brown sugar, yogurt, 2 eggs, lemon juice, vanilla and butter. Set aside.
- Squeeze zucchini to remove excess liquid, then stir zucchini into yogurt mixture. When well mixed, add flour mixture and stir till just combined. Scoop about ¼ cup of batter per muffin. Bake for about 22-25 minutes or till toothpick inserted into center of muffin comes out clean. Cool for about 10 minutes then remove muffins to cooling rack.
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