Zucchini Muffin
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 126.8
- Total Fat: 5.3 g
- Cholesterol: 15.7 mg
- Sodium: 212.6 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 2.4 g
- Protein: 2.8 g
View full nutritional breakdown of Zucchini Muffin calories by ingredient
Introduction
Zucchini Muffin based on swapping 1/2 of oil and sugar for applesauce. Zucchini Muffin based on swapping 1/2 of oil and sugar for applesauce.Number of Servings: 12
Ingredients
-
1 1/2 cups whole wheat flour
1/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/4 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
5/8 cup applesauce
1 cup shredded zucchini (press out excess liquid)
Tips
Silicone muffin cups work great. Don't forget to press out the extra liquid from the zucchini, or the muffins will be soggier than expected.
Directions
Mix the dry ingredients in a bowl.
Mix the wet ingredients in a bowl (vanilla last), and then add the zucchini.
Mix the wet ingredients into the dry ingredients.
Transfer into muffin cups and bake at 350 for about 15-25 minutes.
Serving Size: 12 normal size (or 6 jumbo, or 24 mini) muffins
Number of Servings: 12
Recipe submitted by SparkPeople user HEALTHYKINGSTON.
Mix the wet ingredients in a bowl (vanilla last), and then add the zucchini.
Mix the wet ingredients into the dry ingredients.
Transfer into muffin cups and bake at 350 for about 15-25 minutes.
Serving Size: 12 normal size (or 6 jumbo, or 24 mini) muffins
Number of Servings: 12
Recipe submitted by SparkPeople user HEALTHYKINGSTON.