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The transition back to school is a time filled with both excitement and challenges for families. As the summer days wane and the school year kicks off, parents often find themselves navigating the busy mornings of getting their children ready for the day while ensuring that they have nutritious meals and snacks to sustain their energy. In this whirlwind of activity, having quick and healthy snack options at hand becomes essential. One excellent solution is the Back-to-School Zucchini Bread Bites. These delightful mini muffins are not only scrumptious but also brimming with nutrients, making them a perfect choice for breakfast or a wholesome after-school snack.

Back-to-School Best Zucchini Bread Recipe Bites

Get ready for back-to-school with these delicious Back-to-School Zucchini Bread Bites! Perfect for busy mornings or after-school snacks, these mini muffins are packed with nutrients from zucchini and can be easily customized with your favorite extras like nuts or chocolate chips. Low in calories but high in flavor, they offer a sneaky way to add veggies to your family's diet. Follow this step-by-step guide to create a wholesome treat that everyone will love!
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Ingredients
  

2 cups grated zucchini (about 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, 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: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease it lightly with cooking spray.

    Prepare the Zucchini: Grate the zucchinis (no need to peel them) and place them in a clean kitchen towel. Squeeze out excess moisture to ensure your bread bites don’t turn out soggy.

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

        Mix Sugars and Wet Ingredients: In another bowl, combine the granulated sugar, brown sugar, and eggs. Whisk together until well blended, then add in the vegetable oil and vanilla extract. Mix until combined.

          Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Do not overmix; it’s okay if there are a few lumps.

            Fold in Zucchini and Extras: Gently fold in the grated zucchini, nuts (if using), and chocolate chips (if using) until evenly distributed.

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

                Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                  Cool Down: Once baked, remove the tin from the oven and allow the bites to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

                    Enjoy: Serve warm or at room temperature. These bites can be enjoyed as a snack, in lunchboxes, or as a tasty breakfast option!

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