Ingredients: 
  • 2 1/2 cups grated zucchini, packed down (3 small or 2 medium zucchini)
  • 2 cups whole-wheat flour
  • 1 1/2 cups corn meal (for baking)
  • 1 1/2 cups raw sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 3 teaspoons vanilla
  • 3 teaspoons cinnamon
  • 1 cup lowfat milk
  • 1/2 cup raisins (optional, can be a choking hazardl)
Supplies: 
  • Aluminum foil
  • Baking cups
  • Cheese grater
  • Cutting board and knife
  • Ladle (to scoop batter into baking cups)
  • Measuring cups and spoons
  • Mixing spoon or hand mixer
  • Muffin pans
  • Potato peeler
  • Serving plate
  • Toothpick (to test if cupcakes are done)
Instructions: 
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Peel and grate zucchini.
  3. Add the remaining ingredients to the large mixing bowl. Blend with a hand mixer.
  4. Place baking cups into the muffin pans. You will need about 2 dozen.
  5. Fill muffin cups just below the top.
  6. Bake at 375 degrees Fahrenheit for 25 minutes, until golden brown or a toothpick inserted in the top comes out clean.
  7. Cover muffins lightly with aluminum foil at the end so the tops don't over cook.
  8. Cool and enjoy!

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