Zucchini Muffins

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 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

  • 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.
  • Measure 1.5 cups of squeezed-dry zucchini.
  • Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners.
  • In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
  • In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
  • Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not over mix.
  • Fill each muffin cup 2/3 full with batter.
  • Bake 10-15 minutes or until golden.
  • Remove muffins from tin and cool on a wire rack.
  • Sprinkle muffins with a dusting of powdered sugar.