Homemade Easy Zucchini Bread Bites

We had lots of zucchini so Grandma and Lily teamed up to make some easy zucchini bread bites! Vegetables make this a healthier choice over other quick breads!

Easy Zucchini Bread Bites

Course Snack
Servings 26 cakes
Calories 95 kcal


  • 1 cup raisins
  • cup flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • tsp cinnamon
  • ½ tsp ground nutmeg
  • ½ cup vegetable oil
  • 1 egg, room temperature
  • ¼ cup applesauce, room temperature
  • ½ cup  brown sugar
  • ½ cup sugar
  • 2 tsp vanilla extract
  • 1 cup shredded zucchini 


  • Preheat oven to 350℉.  Spray wells of Pampered Chef Brownie Bite Pan with cooking spray.   
  • Measure raisins into a heatproof bowl and cover with hot water.  Allow to soak for one hour.
  • In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg.  
  • In a separate bowl, mix together oil, egg, applesauce, brown sugar, sugar, and vanilla until well blended.  Fold in raisins and zucchini.
  • Pour wet ingredients into dry ingredients and stir until well incorporated.
  • Transfer batter to Pampered Chef Batter Dispenser.  Pipe batter into the wells of the brownie bite pan and bake for 8 minutes or until a toothpick inserted into the cake comes out clean.
  • Remove bites from pan to cooling rack. Serve warm or cold.
  • Hack:  Wrap zucchini bread tightly and store it at room temperature for up to 3 days or refrigerate for up to a week.  It can be frozen for up to 3 months.
Keyword cooking video, kids recipe, Lily Rose Kindergarten Cook, quick bread, snack, zucchini, zucchini bread

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Zucchini Summer Squash Saute

Low fat, low carb, low calorie…this delicious zucchini summer squash saute has it all…or should I say it doesn’t? It’s the perfect side for any meal!

Zucchini Summer Squash Saute

Zucchini Summer Squash Saute

Course Side Dish
Servings 2
Calories 85 kcal


  • 1 tbsp olive oil
  • 1 medium zucchini or yellow summer squash
  • ½ tsp dried rosemary
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ½ cup grape tomatoes or halved cherry tomatoes


  • Heat oil in saute pan over medium-high. 
  • Thinly slice the zucchini/yellow squash and add to saute pan. Cook, stirring frequently, for 3 minutes.
  • Sprinkle with rosemary, garlic powder, pepper and salt and stir to combine. 
  • Add tomatoes and cook, stirring frequently, 3 minutes or until desired softness.
  • Hack: Use this saute method with your favorite vegetables or whatever you have on hand! Cooking times may vary.
  • Hack: Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Keyword keto, low calorie, low carb, side dish, summer squash, vegan, vegetable, vegetable saute, vegetarian, yellow squash, zucchini


Summer squash is a seriously nutritional power-packed veggie.  Check out the facts here.

Round out your low-calorie, low-carb vegetarian meal with parmesan-crusted scallops!


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