Blueberry-Lemon-Zucchini Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 103.1
  • Total Fat: 3.0 g
  • Cholesterol: 23.4 mg
  • Sodium: 44.2 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.0 g

View full nutritional breakdown of Blueberry-Lemon-Zucchini Muffins calories by ingredient
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Number of Servings: 24


    1.5 c flour
    2 t cinnamon
    1/4 t baking soda
    1 t baking powder
    3 c zucchini grated
    1 T vanilla extract
    3 eggs
    1/4 c canola oil
    1 t lemon rind
    1/2 c brown sugar
    1/2 c honey
    2 c fresh blueberries


Mix eggs, oil, sugar, honey, lemon, vanilla, cinnamon and zucchini. In a small bowl mix flour, baking powder and baking soda. Slowly add the flour mixture, blending well. Fold in blueberries. Pour into baking pan or muffin pan sprayed with PAM. I don't recommend using cupcake cups as this is a sticky cake...bake at 350 for 45 mins or until toothpick comes out clean. Let cool for 15 minutes and then remove from pan.

Makes 24 squares or 18 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user GRACEFULTURTLES.

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