Note: You don't have to peel the zucchini before shredding it for this recipe. It won't affect the taste and the peel will provide some extra fiber.

    Prep time: 30 minutes

    What you need:

    • 1½ c. shredded zucchini (about 2 small)
    • 2 c. whole-grain pancake or biscuit mix
    • 1 tsp. cinnamon
    • 1 teaspoon allspice
    • 2 eggs
    • ¾ c. brown sugar
    • ¼ c. unsweetened applesauce
    • 2 tsp. fresh lemon juice
    • powdered sugar (enough to dust the muffins)

    Equipment and supplies:

    • oven (you'll need help from an adult assistant)
    • bowls — one large, one medium
    • grater — a plastic grater is safest for kids
    • measuring cups and spoons
    • muffin tin and paper liners

    What to do:

    1. Wash zucchini and remove ends.
    2. Shred zucchini using largest holes on grater.
    3. Wrap grated zucchini in a couple of paper towels and squeeze to remove water.
    4. Measure 1½ cups of squeezed-dry zucchini.
    5. Preheat oven to 375°F (190°C).
    6. Line a 12-cup muffin tin with paper liners.
    7. In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
    8. In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
    9. Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.
    10. Fill each muffin cup 2/3 full with batter.
    11. Bake 10-15 minutes or until golden.
    12. Remove muffins from tin (with help from your adult assistant) and cool on a wire rack.
    13. Sprinkle muffins with a dusting of powdered sugar.

    How much does this recipe make?
    About a dozen muffins.

Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.
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