Ingredients

How to make it

  • Wash zucchini and remove ends.
  • Shred zucchini using largest holes on grater.
  • Place grated zucchini on paper towels and squeeze to remove water.
  • Measure 1½ cups of squeezed-dry zucchini.
  • Preheat oven to 375° Fahrenheit.
  • 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 overmix.
  • 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.

Reviews & Comments 3

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  • turlak 15 years ago
    These are pretty tasty! I used more zucchini (just 2 large shredded) and less sugar (probably a little less than 1/2 cup). I used buckwheat pancake mix (all I had) and left out the powder sugar since I made these for my husband and me. When recipes call for applesauce, I use those single serving cups, but it comes out to about the same amount. Now they have them w/ extra fiber or calcium. How do you store these muffins? I've been having a problem storing muffins w/ any moisture. Thanks for the recipe!
    Dawn
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    " It was excellent "
    lor ate it and said...
    Excellent muffin recipe with my favourite veggie ;) Thank you so much for including it in the group. You've got my "5" forks!
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    " It was excellent "
    chefmeow ate it and said...
    Sounds great. I love zucchini muffins, one of my faves. Great post. You have my 5.
    Was this review helpful? Yes Flag

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