Zucchini-Lemon Muffins

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 26%
  • Fat: 4.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 1.9g
  • Protein: 3.1g
  • Carbohydrate: 24.3g
  • Fiber: 0.6g
  • Cholesterol: 18mg
  • Iron: 1.1mg
  • Sodium: 62mg
  • Calcium: 69mg

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

  1. 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.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Zucchini-Lemon Muffins Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy