zucchini muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 155.6
  • Total Fat: 10.0 g
  • Cholesterol: 35.4 mg
  • Sodium: 64.1 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.8 g

View full nutritional breakdown of zucchini muffins calories by ingredient
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Number of Servings: 12


    1.5 cups shredded zucchini
    .5 cup vegetable oil or olive oil
    1 cup splenda
    2 large eggs
    Vanilla 2 tsps
    Baking soda .5 tsp
    Cinnamon .5 tsp
    Baking powder .5 tsp
    Flour 1.5 cups


Mix dry ingredients , add eggs and oil. Stir in zucchini. Pour into muffin pan and cook at 350 for one hour and 10 minutes. Makes about one dozen

Number of Servings: 12

Recipe submitted by SparkPeople user STHEDFORD.

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Member Ratings For This Recipe

  • There are a few mishaps on this recipe Im guessing. Im making it now. But it doesnt say when to put the vanilla in and I almost forgot it. I ended up using sugar as I do not have splenda. cant wait to try them.

    Update: I did them for 25 minutes at 350 degrees.
    - 8/23/09

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  • Incredible!
    I made this as the recipe states but changed the cooking time to 20 mins (it is obviously a mistype) both myself and my kids enjoyed them, I for one will be making them again - 7/20/08

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  • I think if I make this I will use 1/2 cup sugar and 1/2 cup splenda. Will let you know. - 7/15/08

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  • Good
    I substituted 1/2 cup egg beaters for 2 eggs. Cooking time is way off. Muffins were cooked through in 20 minutes. Tasty but didn't rise much...my first time using Splenda and egg beaters, so not sure if they would be the cause. - 7/13/08

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