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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 139.0
  • Total Fat: 0.9 g
  • Cholesterol: 26.6 mg
  • Sodium: 163.5 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.7 g

View full nutritional breakdown of Fabulous Zucchini Bread Muffins calories by ingredient
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Fabulous Zucchini Bread Muffins

Submitted by: SBROWN071
Fabulous Zucchini Bread Muffins

Introduction

These are absolutely wonderful! Almost Fat Free! These are absolutely wonderful! Almost Fat Free!
Number of Servings: 24

Ingredients

    cream 3 eggs and 1 c. applesauce.
    Add 2 c sugar & 1 tbsp vanilla.
    Add 1 c whole wheat flour, 2 c all-purpose flour, 1 tsp salt, 1 tsp baking soda, 1 tbsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp allspice, 1/4 tsp ginger & 1/4 tsp baking powder.
    Stir in 2 c shredded zucchini.

    Grease & flour loaf pans or muffin pans.




Directions

Preheat oven to 350 degrees.

Large loafs cook 50 min or until toothpick comes out clean.

Muffin pans cook 25-30 min or until toothpick comes out clean.

Remove from oven to cooling rack. Cool until slightly warm before removing.


Number of Servings: 24

Recipe submitted by SparkPeople user SBROWN071.





TAGS:  Snacks | Snack | Snacks Snack |

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Member Ratings For This Recipe

  • Very tasty muffins - nice and moist. Watch the baking time as mine were done in about 23 minutes. I'd recommend foil muffin "papers" as the lowfat recipe sticks a bit to paper ones. I sprinkled some oats on top of some muffins for looks and texture. Thanks for sharing your recipe! - 8/25/12

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  • Will definitely make these again! - Great recipe w/out oil!
    I will probably add raisins. I did use a bit less sugar & left out the ginger. I used @ 2.5+ cups zucchini & added some chopped walnuts. I used whole wheat pastry flour for all of the flour. -- Glad the recipe provided time for muffins! - 9/11/11

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  • Wonderful! Made this with my little boy and we had so much fun. Only took about 22 mins of baking for me - so I'll be checking them early from now on. Thanks for sharing! - 4/20/10

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