Back-to-School Best Zucchini Bread Recipe Bites

As the school year approaches, parents are often on the lookout for healthy yet delicious snacks to fuel their children's busy days. With the hustle and bustle of morning routines and packed lunches, finding nutritious options that kids will actually enjoy can be challenging. Enter Zucchini Bread Bites – a delightful and wholesome choice that checks all the boxes for parents and kids alike. These bite-sized snacks are not only tasty but also packed with essential nutrients, making them an ideal addition to any back-to-school menu.

Back-to-School Best Zucchini Bread Recipe Bites

As the school year approaches, nutritious snacks for kids become a priority. Try these delicious Back-to-School Zucchini Bread Bites, which are not only tasty but also filled with essential nutrients. These bite-sized snacks make for perfect lunchbox treats or a healthy breakfast option. With a moist texture, subtle sweetness, and optional chocolate chips for added fun, they are sure to be a hit with kids while giving parents peace of mind about healthy eating. Enjoy the ease of preparation and the delightful flavors with your little scholars!

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Ingredients

2 cups grated zucchini (approximately 2 medium zucchinis)

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup granulated sugar

1/4 cup brown sugar, firmly packed

2 large eggs

1/2 cup vegetable oil or melted coconut oil

1 teaspoon vanilla extract

1 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a mini muffin tin by lining it with paper liners or lightly greasing it with cooking spray to prevent sticking.

Prepare the Zucchini: Grate the zucchinis without peeling them. Transfer the grated zucchini to a clean kitchen towel, twist it, and squeeze out any excess moisture. This step will ensure your bread bites maintain a perfect texture and aren’t soggy.

Mix Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt until everything is evenly combined.

Combine Sugars and Wet Ingredients: In a separate medium bowl, mix the granulated sugar, brown sugar, and eggs together, whisking until the mixture is well blended. Next, stir in the vegetable oil (or melted coconut oil) and vanilla extract, mixing until all the wet ingredients are fully combined.

Combine Mixtures: Gradually add the dry ingredient mix to the wet mixture, stirring gently. Mix just until everything comes together—it's perfectly fine if the batter remains a bit lumpy; overmixing may make the bites dense.

Fold in Zucchini and Extras: Carefully fold the squeezed zucchini into the batter. If you're including nuts and/or chocolate chips, add them to the mix now and fold until evenly distributed.

Portion the Batter: Using a small ice cream scoop or a spoon, fill each mini muffin cup about two-thirds full with the batter to allow for rising.

Bake: Place the muffin tin into your preheated oven and bake for 18-20 minutes. The bites are done when a toothpick inserted into the center of a muffin comes out clean.

Cool Down: When they’re finished baking, remove the tin from the oven and let the bites cool in the tin for about 5 minutes. Afterward, transfer them to a wire rack to cool completely.

Enjoy: These delectable bites can be served warm or at room temperature, making them a fantastic snack, a delightful addition to lunchboxes, or a quick and tasty breakfast option!

Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 24 mini bites

- Presentation Tips: For an appealing touch, serve the bites on a colorful platter or in a basket lined with a decorative cloth. Dust with powdered sugar or drizzle with a chocolate glaze for added sweetness!