Zucchini Muffins


4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 151.4
  • Total Fat: 1.2 g
  • Cholesterol: 35.4 mg
  • Sodium: 254.3 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.0 g

View full nutritional breakdown of Zucchini Muffins calories by ingredient


Introduction

A great way to use up some zucchini and get an extra serving of vegtables A great way to use up some zucchini and get an extra serving of vegtables
Number of Servings: 12

Ingredients

    1/3 cup of unsweetened applesauce
    3/4 Splenda
    2 eggs
    2 cups whole wheat flour
    1 tsp baking soda
    1 tsp baking powder
    1/2 tsp salt
    2 cups shredded zucchini
    1/2 blueberries

Directions

In a bowl whisk together the applesauce, eggs and splenda. In another bowl combine flour, baking soda, baking powder and salt. Stir in the applesauce mixture along with the zucchini until just moistened. Fold in blueberries if desired.

Divide into 12 portion muffin tin. Bake in a 375 degree oven for 20 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user MACCK4.

TAGS:  Snacks |

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    I tried this recipe because I liked the overall simplicity, the use of applesauce instead of oil and the proportion of zucchini to flour. These were very nice muffins with a surprisingly crunchy top. I used a vegan egg substitute and omitted the berries because I was out. I will make them again. - 6/5/09