SSM Cardinal Glennon Children's Medical Center
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Zucchini Muffins

Nutritional labelPrep 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