Prep time: 30 minutes

Bake time: 10-15 minutes

Recipe makes: about 12 muffins

Ingredients:

• 2 small zucchini
• 2 cups whole-grain pancake or biscuit mix
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 2 eggs
• ½ cup brown sugar
• ¼ cup unsweetened applesauce
• 2 teaspoons fresh lemon juice

Equipment and supplies:

• 12-cup muffin tin (or two 6-cup tins) and paper cup liners
• Measuring cups and spoons
• Large and medium mixing bowls
• Grater for shredding zucchini
• Wire cooling rack

Instructions:

1. Wash zucchini and cut off ends.
2. Shred zucchini using largest holes on grater.
3. Wrap grated zucchini in a couple of paper towels and squeeze to remove water, then measure 1½ cups of zucchini.
4. Preheat oven to 375°F (190°C).
5. Line a 12-cup muffin tin with paper liners.
6. In a large bowl, mix whole-grain pancake mix with spices.
7. In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
8. Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.
9. Fill each muffin cup 2/3 full with batter.
10. Bake 10-15 minutes or until golden.
11. Remove muffins from tin and cool on a wire rack.

Tip: Don't peel the zucchini before shredding it for this recipe. It won't affect the taste and the peel will give you extra fiber.

Reviewed by: Meredith Parkinson, RD, LDN