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Zucchini Muffins Recipe

Zucchini Muffins is a popular Continental Breakfast
Author :
On :
Monday, 17 July, 2017
Category :
Kid-Friendly Recipe
Course :
Breakfast Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1.5 cup - shredded Zucchini
  • 2 cup - whole-grain pancake or biscuit mix
  • 1 tsp - Cinnamon
  • 1 tsp - allspice
  • 2 - eggs
  • 3/4 cup - Brown sugar
  • 1/4 cup - unsweetened applesauce
  • 2 tsp - fresh Lemon juice
  • powdered Sugar (enough to dust the muffins)
  • How to Make Zucchini Muffins:

    1. Wash zucchini and remove ends. Shred zucchini using the largest holes on the grater. Wrap grated zucchini in a couple of paper towels and squeeze to remove water.
    2. Measure 1.5 cups of squeezed-dry zucchini.
    3. Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners.
    4. In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
    5. In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
    6. Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not over mix.
    7. Fill each muffin cup 2/3 full with batter.
    8. Bake 10-15 minutes or until golden.
    9. Remove muffins from tin and cool on a wire rack.
    10. Sprinkle muffins with a dusting of powdered sugar.


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