Pink Zucchini Muffins #SundaySupper

It looks as good as it tastes.

It is officially football season here in Lawrence. Saturday was the KU Band Day Parade which the girls always enjoy. That is about the extent of our football exposure, other than #SundaySupper Tailgating. We thought since we were not big into real tailgating we would bring a fun yet different dessert for #SundaySupper.

Saturday we went to the Farmers Market after the parade and picked up some yellow zucchini for our favorite Zucchini Muffins. I usually tell the girls we are making cupcakes because they have the same shape. Our muffin recipe is low sugar and fat so it is much healthier than a regular cupcake.

Zucchini Muffins (Pink, this time)

• 2 cups flour (All-purpose, Whole Wheat or combo)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 cup liquid (milk for this recipe, juice can add sweetness)
• 1/4 butter, melted (or vegetable oil)
• 1/2 cup sugar
• 1 tbsp apple cider vinegar
• 1 cup shredded zucchini

In a large bowl stir flour, baking powder, and salt. Mix egg, liquid, butter, sugar, and vinegar in a medium bowl. Add liquid mixture to flour mixture and fold together. If you want to color your batter add puree now. We like to make the batter pink with 2 to 3 tbsp of beet puree. Add zucchini and stir until just combined. 

Scoop batter into 12 greased or lined muffin tins and bake at 350 degrees for 20 minutes. Let cool and then add topping of your liking. A store bought frosting really does not go well with this recipe so we whipped up a simple yet yummy topping out of cream cheese, yogurt, and honey. A little beet puree adds pink color.

Mo is so curious.

Mo finally gets to help.

These are not a terribly sweet tasting treat but they are a great addition to a fun meal. We like to have them after dinner anytime. 

Audrey and Mo's Tasks:

1. Shred zucchini
2. Help gather ingredients
3. Add ingredients and mix
4. Fill tins

Mom's Tasks:

1. Gather ingredients
2. Measure and put everything Mise en Place
3. Bake and cool
4. Mix topping and place on muffins

We may not be much for Tailgating but many around the #SundaySupper team are. They have a great lineup of recipes to get you through football season. What will you make?

Join us as we share our favorite tailgate recipes and tips. Hop on twitter at 7pm EST for the live #SundaySupper chat.

The Lineup

Pre Game Warm-ups:

• • Sausage Balls by My Catholic Kitchen
  • Edamame Hummus by Girl in the Little Red Kitchen
  • Slow Cooker Rueben Dip by The Meltaways
  • Buffalo Wing Hummus by Hezzi-D’s Books and Cooks
  • Smokey Guacamole with Bacon by Family Spice
  • Pepperoni & Mozzarella Pull Apart by In the Kitchen with KP
  • Boneless Honey BBQ Chicken Wings by Juanita’s Cocina
  • Candied Pecans by From Fast Food to Fresh Food
  • Crispy Coconut Chicken Strips with Sweet Chili Sauce by Crispy Bits & Burnt Ends
  • Swabian Mini Meatballs (Schwaebische Mini Fleischkuechle) by Galactosemia in PDX
  • Joe Montana’s Touchdown Guacamole by Noshing with the Nolands
  • Cheddar Cheese Jalapeno Bites by Mama.Mommy.Mom.
  • Hot & Spicy Popcorn Chicken by My Trials in the Kitchen
  • Bacon Wrapped Chicken Bites by Family Foodie
  • Soft Pretzels with Spicy Beer Cheese Sauce by girlichef
  • Game Day Loaded Nachos by The Messy Baker
  • Buffalo Chicken Dip by Home Cooking Memories
  • Southwestern Spring Rolls by Supper for a Steal
  • Pepperoni Pizza Puffs by Comfy Cuisine
  • Roasted Garlic Bacon Dip with Easy Homemade Tortilla Chips by Daily Dish Recipes
  • Beer Battered Spiced Sweet Potato Lentil Fritters by Sue’s Nutrition Buzz
  • Indian Spiced Chicken Meatballs by Soni’s Food for Thought
  • Bacon Wrapped Jalapeno Poppers by Real Best Recipe
  On the Sidelines:
  • Anne’s Best Potato Salad with Bacon and Peas by Webicurean
  • Simple Roasted Purple Potatoes by Ruffles and Truffles
  • Spicy BBQ Baked Beans by Bobbi’s Kozy Kitchen
  • Papa’s Potato Salad & Baked Beans by Kwistin’s Favorites
  Main Events:
  • Gluten Free Breakfast Sandwich by Cooking Underwriter
  • Pollo Adobado con Papas (Adobo Chicken with Potatoes) by La Cocina de Leslie
  • Poor Man’s Burrito by Shockingly Delicious
  • Ham and Mushroom Handpies by Vintage Kitchen Notes
  • Individual Muffuletta Sandwiches by Magnolia Days
  • Far East Steak Salad by Diabetic Foodie
  • Italian Sloppy Joes by The Weekend Gourmet
  • Hot Chicken Chili by Momma’s Meals
  • Louisiana Sloppy Joes by Sustainable Dad
  • Hawaiian Chicken Wraps by Cindy’s Recipes and Writings
  • Grandpa Sal’s Sausage and Peppers by Daddy Knows Less
  • Fancy Filet Chili by I Run for Wine
  • Homemade Italian Sausage by The Little Ferraro Kitchen
  • Jalapeno Crockpot Chili by Mama’s Blissful Bites
  • Flavorful Fall Marinade by Midlife Road Trip
  • Moose Chili by Mrs. Mama Hen
  Overtime:
  • Peanut Butter-Stuffed Chocolate Cookies by Chocolate Moosey
  • Streusel Topped Pumpkin Bread by That Skinny Chick Can Bake
  • Zucchini Cupcakes by In the Kitchen with Audrey
  • Oven-Baked Churros by Small Wallet Big Appetite
  • Swirl Nutella Cupcakes by Basic N Delicious
  • Peanut Butter and Pretzel Truffles by Gotta Get Baked
  From the Cooler:
  • Sparkling Tropical Lemonade by Dinners. Dishes, and Desserts
  • Strawberry Horchata by Damn Delicious
  • MVP Bloody Mary Bar by An Appealing Plan
  Wine Pairings by Wine Everyday

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