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As the back-to-school season approaches, parents are often on the lookout for nutritious and delicious snacks that can keep their kids energized throughout the day. One delightful option that combines health benefits with a satisfying taste is Zucchini Cake Bites. These mini treats are perfect for lunchboxes or after-school munching, providing a sweet indulgence without compromising on nutrition. They are simple to prepare, making them an excellent choice for busy families.

Back-to-School Zucchini Cake Recipe Bites

Get ready for back-to-school with delightful Zucchini Cake Bites! These mini treats are not only delicious but also packed with nutrition, making them the perfect snack for kids. Zucchini adds moisture and essential vitamins, while wholesome ingredients like whole wheat flour and spices elevate their taste. Ideal for lunchboxes or after-school munching, these cake bites are easy to prepare, ensuring busy families enjoy healthy snacking. Try this simple recipe today and make snack time both fun and nutritious!
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Ingredients
  

1 ½ cups grated zucchini (approximately 2 medium zucchinis, excess moisture squeezed out)

1 cup all-purpose flour

½ cup whole wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

¾ cup granulated sugar

¼ cup packed brown sugar

2 large eggs

½ cup vegetable oil (or melted coconut oil)

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

½ cup mini chocolate chips (optional)

Powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven: Start 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.

    Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Once grated, transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Set aside for later.

      Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk the dry ingredients together until they are evenly blended.

        Combine Sugars and Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.

          Combine Mixtures: Gently add the bowl of dry ingredients to the wet ingredients. Stir carefully until just combined—avoid overmixing. Then, fold in the prepared grated zucchini, and if you’re using them, add the chopped walnuts or pecans and mini chocolate chips.

            Fill the Muffin Tin: Using a spoon or a cookie scoop, fill each cup of the prepared mini muffin tin with the batter, making sure to fill each about ¾ full to allow for rising.

              Bake: Place the muffin tin in the preheated oven and bake for approximately 12-15 minutes. Keep an eye on them; they are done when a toothpick inserted into the center comes out clean.

                Cool Down: Once baked, remove the muffin tin from the oven and let the bites cool for about 5 minutes in the pan. Afterward, transfer them to a wire rack to cool completely.

                  Serve: After cooling, if you wish, dust the cake bites with powdered sugar for an extra touch of sweetness. Enjoy these delightful treats as a nutritious snack, perfect for back-to-school energy!

                    Prep Time: 15 min | Total Time: 30 min | Servings: 24 mini bites

                      Presentation Tips: Arrange the cake bites on a colorful platter for a vibrant display at school events or as an after-school snack. You can also serve them with a side of yogurt for dipping!