Zucchini-Lemon Muffins

Zucchini-Lemon Muffins Recipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Want to know a secret? Zucchini is so mild, it's the perfect veggie to sneak into your kids' meals. In this recipe, shredded zucchini is stirred into muffin  batter, providing plenty of vitamins A & C without making a fuss. Grated lemon rind and a little sugar keep these muffins delightfully light, fresh, and irresistible.

Yield:

1 dozen (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional Information

Calories 147
Caloriesfromfat 26 %
Fat 4.3 g
Satfat 0.8 g
Monofat 1.2 g
Polyfat 1.9 g
Protein 3.1 g
Carbohydrate 24.3 g
Fiber 0.6 g
Cholesterol 18 mg
Iron 1.1 mg
Sodium 62 mg
Calcium 69 mg

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup coarsely shredded zucchini
3/4 cup skim milk
3 tablespoons vegetable oil
1 large egg
Cooking spray

Preparation

Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.

Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.

June 1995
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