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

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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.
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Zucchini-Lemon Muffins Recipe at a Glance
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