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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.
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