Recipe

Zucchini - Lemon Muffins Recipe


Zucchini - Lemon Muffins Recipe
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A light and lemony muffin that’s perfect for the dog days of summer. It’s nice and eye-catching with the zucchini flecks on the yellow cake too!

Jo_jo_ba

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Ingredients
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • ½ cup brown rice flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • 1 tablespoon grated lemon rind
  • 1 cup shredded zucchini
  • ¼ cup low-fat plain soy milk
  • ½ cup water
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon cornstarch
  • 2 tablespoons cold water

Directions
  1. Preheat oven to 400F, grease 12 muffin cups.
  2. Combine flours, sugar and baking powder in a bowl, stirring well.
  3. Combine lemon rind, zucchini, soy milk, water, oil and applesauce.
  4. In a small bowl, whisk together cornstarch and water, add to zucchini mixture.
  5. Add zucchini to flour mixture, stirring just until dry ingredients are moistened.
  6. Bake 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.

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Comments


Amount Per Serving
Calories: 129.1
Total Fat: 1.6 g
Cholesterol: 0.0 mg
Sodium: 4.7 mg
Total Carbs: 27.0 g
Dietary Fiber: 1.7 g
Protein: 2.6 g


I really like zucchini in baked goods - adds so much moistness...these muffins sound like a perfect match for it. I have so many new uses for zucchini this summer - thanks for giving me another!!


Looks good. I need some brown rice flour.


Great combination of flavors here. Great post. You've got my 5.


So good...love zucchini when added to breads and muffins. I agree with Krumkake, zucchini makes it so moist and nice. Thanks for another great recipe.


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