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Get kids busy in the kitchen with these scrummy zucchini muffins.


  • 50g zucchini, cut into chunks
  • 1 apple , peeled and quartered
  • 1 orange , halved
  • 1 egg
  • 75g butter , melted
  • 300g self-raising flour
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • 100g golden caster sugar
  • handful of sultanas
  • 1 tub soft cheese mixed with 3 tbsp icing sugar, to make icing


  • STEP 1 Brush the muffin tin with oil. Ask your grown-up helper to switch the oven to 190C/ 170C fan/gas 5.

  • STEP 2 Grate the zucchini and put them in a large bowl. Grate the apple and add to the bowl. Squeeze the orange and add the juice to the bowl.

  • STEP 3 Break the egg into a bowl; if any bits of shell get in, scoop them out with a spoon. Stir the butter and egg into the zucchini and apple mix.

  • STEP 4 Sieve the flour, baking powder and cinnamon into the bowl. Add the sugar and sultanas.

  • STEP 5 Mix with a spoon until everything is combined, but don’t worry if it is lumpy.

  • STEP 6 Spoon the mixture into the tin. Ask your helper to put it in the oven and cook for 20-25 mins. Cool in the tin, then spread some icing on each.


Zucchini can hold quite a lot of water, which can affect the finished texture of your cake. If your grated zucchini seem watery, place them into a clean cloth and wring out some of the liquid into a bowl. Then add the courgettes to the mixture as normal. The timing for cakes containing zucchini can depend on the water content of your zucchini, so return the muffins to the oven for another 10 mins if needed. Simply test with a skewer and make sure it comes out clean.