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As the back-to-school season approaches, parents everywhere are on the lookout for creative and nutritious snacks to keep their children fueled and focused throughout the day. Enter the Back-to-School Zucchini Cake Bites—an innovative recipe that not only satisfies sweet cravings but also sneaks in a serving of vegetables. These delightful bite-sized treats are perfect for lunchboxes, after-school snacks, or even as a guilt-free dessert, making them a versatile option for busy families.

Back-to-School Zucchini Cake Recipe Bites

Get excited for back-to-school with these delicious and nutritious Zucchini Cake Bites! Perfect for lunchboxes or after-school snacks, these treats sneak in a serving of veggies while satisfying sweet cravings. Packed with vitamins and moisture, zucchini makes these bites tender and flavorful. Easy to make and versatile—add nuts or chocolate chips for extra texture. Enjoy guilt-free snacking that keeps kids happy and healthy all school year long!
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Ingredients
  

2 cups grated zucchini (about 2 medium zucchini)

1/2 cup unsweetened applesauce

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1/3 cup vegetable oil

2 large eggs

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 cup walnuts or pecans, chopped (optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or spray it with non-stick cooking spray.

    Prepare Zucchini: Wash and dry the zucchini thoroughly. Grate the zucchini using a box grater or food processor. If it's very watery, squeeze out the excess moisture using a clean kitchen towel.

      Mix Wet Ingredients: In a large mixing bowl, combine the grated zucchini, applesauce, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until well blended.

        Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

          Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix. If using walnuts/pecans and chocolate chips, fold them in at this stage.

            Fill Muffin Tins: Using a spoon or cookie scoop, fill each mini muffin tin cavity about 2/3 full with the batter.

              Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

                Cool: Once baked, remove the mini zucchini cakes from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Store and Serve: Enjoy these delightful zucchini cake bites fresh, or store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

                    Prep Time, Total Time, Servings: 20 minutes | 35 minutes | Makes approximately 24 mini bites