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Zucchini is more than just a garden vegetable; it's a powerhouse of nutrition that can elevate your baking game. One of the most significant advantages of using zucchini in recipes is its low calorie count. A cup of shredded zucchini contains only about 19 calories, making it an excellent addition for those looking to manage their weight without sacrificing flavor. This means you can indulge in these zucchini cake bites without the worry of excess calories.

Back-to-School Zucchini Cake Recipe Bites

Get ready for a delicious and nutritious treat with Back-to-School Zucchini Cake Bites! Perfect for kids and adults alike, these cake bites blend healthy zucchini into a delightful snack that's low in calories and high in flavor. Packed with fiber and essential vitamins, they're ideal for lunchboxes or after-school munching. Easy to make and fully customizable, these bites are a fun way to sneak veggies into your family's diet while keeping snack time exciting. Try them out and enjoy guilt-free indulgence!
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Ingredients
  

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

1 cup all-purpose flour

½ cup whole wheat flour

1 tsp baking powder

½ tsp baking soda

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp salt

¾ cup granulated sugar

¼ cup packed brown sugar

2 large eggs

½ cup vegetable oil (or melted coconut oil)

1 tsp vanilla extract

½ cup chopped walnuts or pecans (optional)

½ cup mini chocolate chips (optional)

Powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a mini muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.

    Prepare the Zucchini: Grate the zucchinis using a box grater or a food processor until finely shredded. Transfer the grated zucchini to a clean kitchen towel and twist the towel to remove as much excess moisture as possible. Set the drained zucchini aside.

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

        Combine the Sugars and Wet Ingredients: In a separate mixing bowl, use a whisk to blend the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until the ingredients form a smooth, cohesive mixture.

          Combine the Mixtures: Carefully add the dry ingredient mixture into the bowl with the wet ingredients. Gently stir using a spatula until just combined; be cautious not to overmix. Fold in the prepared grated zucchini along with chopped nuts and mini chocolate chips, if desired, until evenly distributed.

            Fill the Muffin Tin: Using a tablespoon or small scoop, portion the batter into the prepared mini muffin tin. Fill each cup about three-quarters full, allowing space for the bites to rise while baking.

              Bake: Transfer the muffin tin to the preheated oven and bake for approximately 12-15 minutes. The cake bites are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.

                Cool Down: After baking, take the muffin tin out of the oven and let the bites cool in the pan for about 5 minutes. Carefully transfer the cake bites to a wire rack to cool completely.

                  Serve: Once fully cooled, seize the opportunity to dust with powdered sugar for a delightful presentation, if desired. Enjoy these delicious bites as a tasty and nutritious treat, perfect for back-to-school snacks or lunchboxes!

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

                      - Presentation Tips: For an appealing display, arrange the cake bites on a decorative platter and serve with fresh fruit or yogurt on the side.