4.5 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 155.4
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 186.7 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.1 g

View full nutritional breakdown of No Fat Zucchini Muffins calories by ingredient
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No Fat Zucchini Muffins

Submitted by: JUSTJUDE1201
No Fat Zucchini Muffins

Introduction

A Happy Accident created these muffins and no one wants me to fix it! They have no oil and no egg. A Happy Accident created these muffins and no one wants me to fix it! They have no oil and no egg.
Number of Servings: 20

Ingredients

    1 C. apples steamed and pureed (or use applesauce)
    2 C. sugar
    1 t. vanilla
    2 C. peeled & grated zucchini
    3 C. flour
    1 t. salt
    1 t. baking soda
    2 t. cinnamon
    1/4 t. baking powder

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Directions

Mix together flour, salt, soda, cinnamon and baking powder. In another bowl mix together zucchini, apple, sugar and vanilla. Stir wet into the dry. Fill muffin lined tins 3/4 full with mixture and bake at 350 for 20-25 minuts. Makes about 20 muffins

Number of Servings: 20

Recipe submitted by SparkPeople user JUSTJUDE1201.






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Member Ratings For This Recipe


  • Incredible!
    4 of 5 people found this review helpful
    This is a great recipe! I changed a few things. For the flour, I used half whole wheat flour and half white flour. I added more like 2 cups of applesauce; it just seemed too dry with what was called for in the recipe. I also added walnuts to amp up the nutritional value - though this does add fat! - 2/19/11

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  • Incredible!
    4 of 4 people found this review helpful
    I found this recipe while looking for eggless recipes for my son, who is allergic to eggs. I cut the amount of sugar in half and used applesauce with no added sugar, and they came out just sweet enough and delicious! - 1/15/11

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  • Incredible!
    4 of 4 people found this review helpful
    Holy moly, these are good! Even the batter was so delicious that I had to use all my will power to get it into the oven before consuming it raw! - 10/3/09

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  • Incredible!
    4 of 6 people found this review helpful
    I was visiting JustJude and ate one of these -delicious. Although I will use 1/2 cup less sugar because they tasted sweet to me. - 9/30/09

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  • Very Good
    2 of 2 people found this review helpful
    I cut the sugar a bit and used a bit more applesauce and whole wheat flour...they were very good! Thanks for the recipe. - 10/9/10

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  • 2 of 2 people found this review helpful
    I used 2 cup white and 1 cup wheat flour. 1 1/2 c Splenda and added 1/2 c water. They were very tasty. Kiddos loved them!!! - 7/31/10

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  • Incredible!
    2 of 3 people found this review helpful
    I used 1 cup of Splenda brown sugar, 1 cup regular, and used 1 cup whole wheat flour 2 cups reg flour, and your right the batter is good enough to eat just the way it is!!!! Very good - 7/1/10

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  • Very Good
    2 of 2 people found this review helpful
    Loved this recipe. Very tasty. They were extremely dense though, and since I used applesauce I used less sugar. And I still haven't told my husband that it contained his dreaded zucchini (he hates it!). :) - 1/1/10

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  • Very Good
    1 of 1 people found this review helpful
    i used a 1/4 cup sugar and halfway through the recipe realized I didn't have enough zucchini! So I added a mashed banana. To add sweetness I crumbled a mixture of oats and brown sugar on top of the muffins before baking: they were perfect! - 3/28/11

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  • These recipes all look so good, I'll have to try some of them soon! - 3/13/14

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  • can I substitute stevia for the sugar?

    - 10/17/13

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  • Maybe I did something wrong, the batter tasted good but the finished product wasn't that great. I followed the recipe except I added 1/4 cup chopped walnuts I couldn't get past the texture they came out kind of rubbery. however I will try again with some off the suggestions listed here. - 9/21/13

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  • My veggie resistant kid will eat these. I left the skin on the zucchini with no problems. I think I could have reduced the sugar a little, too. Took 30 minutes to bake. 25 minutes left the tops mushy. Dense and moist for a quick, filling breakfast. - 4/3/13

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  • These are wonderful! The warm, cinnamon flavor makes it such a treat. - 8/19/12

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  • 0 of 3 people found this review helpful
    Why use so much sugar instead of a sugar substitute in a smaller amount? - 10/5/11

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  • Super recipes! Next time I won't peel the zucchini so it can have lovely green flecks in it !!! - 9/1/11

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