Back-to-School Zucchini Recipes Bread Bites

To create the perfect Zucchini Power Bites, it’s crucial to achieve the right consistency for the wet mixture. Start by combining your wet ingredients—typically eggs (or an egg substitute for vegan versions), yogurt, and any sweeteners you may be using—until they are smooth and well-blended. If you are using grated zucchini, make sure to squeeze out any excess moisture using a clean kitchen towel or cheesecloth. This step is vital to prevent your mixture from becoming too watery, which can lead to soggy bites.

Discover the delicious and nutritious world of Zucchini Power Bites! These easy-to-make mini muffins are perfect for any time of day, whether you need a healthy breakfast, a midday snack, or a light dessert. Packed with wholesome ingredients, they cater to both sweet and savory cravings. Learn about zucchini's health benefits, explore the key ingredients, and follow our step-by-step guide to create your own versatile and tasty bites that everyone will love. Enjoy guilt-free snacking that doesn’t compromise on flavor!

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Ingredients

2 medium zucchinis, grated and excess moisture squeezed out

1 cup all-purpose flour (or whole wheat for a healthier option)

1/2 cup rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 cup honey or maple syrup

1/4 cup vegetable oil (or melted coconut oil)

1 large egg

1 teaspoon vanilla extract

1/2 cup grated cheese (optional, for a savory twist)

1/2 cup chopped nuts or seeds (e.g., walnuts, pumpkin seeds, or sunflower seeds)

1/2 cup chocolate chips or dried fruits (e.g., cranberries, raisins; for a sweet treat)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease it lightly with cooking spray.

Prepare Zucchini: Grate the zucchinis and place them in a clean kitchen towel. Squeeze out as much excess moisture as possible to avoid a soggy mixture.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, rolled oats, baking powder, baking soda, salt, and cinnamon until well combined.

Combine Wet Ingredients: In another bowl, mix the honey (or maple syrup), oil, egg, and vanilla extract until smooth. Then, stir in the grated zucchini.

Combine Mixtures: Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix.

Add Extras: Fold in your choice of cheese, nuts, seeds, chocolate chips, or dried fruit, ensuring they are evenly distributed throughout the batter.

Fill Muffin Tin: Scoop about 1 tablespoon of batter into each muffin cup, filling them about 2/3 full.

Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.

Cool & Serve: Allow the zucchini bites to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them in an airtight container for snacks on-the-go!

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