Because I was making it for adults back then I always made a loaf (truth be told - probably the only baking pan we had). But now that I'm making it for my kids, mini-muffins are my go-to pan. They are the perfect size for snacks, school lunches, and small tummies. They freeze perfectly so I always have them on hand.
This week I tried the zucchini version for the first time. I was inspired to pick some up when I was grocery shopping then perplexed as to what to do with them. Then I remembered this recipe. The kids were leery of the zucchini but they LOVED them.
Ingredients:1 3/4 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 c. packed brown sugar
1/2 c. plain yogurt (any yogurt works. I've had delicious results with strawberry)
1 egg white
1 tsp. vanilla
*1 1/2 c. grated zucchini
1/2 c. chocolate chips.
Directions:Preheat oven to 350F
- Mix flour, baking powder, baking soda, cinnamon and salt in a large bowl.
- Whisk brown sugar, yogurt, eggs and vanilla together.
- Add dry mixture and mix.
- Add zucchini and mix.
- Add chocolate chips and mix.
- Pour into greased mini-muffin tins.
- **Cook for 14-18 minutes or until skewer comes out clean.
* change for 2-3 bananas (mashed)
** bake 45-50 minutes if making a loaf.
Simple, delicious and perfect with a glass of milk after school. Enjoy!