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Zesty Lemon Zucchini Muffins

The key to this recipe’s awesomeness? Lemon juice and zest. Such a bright, flavorful addition! These muffins are 100% whole wheat and stuffed with veggies — but you’d never know it. Make them immediately. You won’t be sorry.

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Zesty Lemon Zucchini Muffins (Whole Wheat)

Ingredients:

(makes 12 muffins)

Dry:

  • 1 & 1/2 C whole wheat pastry flour (or half white, half regular whole wheat flour)
  • 1/2 C sugar
  • 1/2 C chopped walnuts (optional)
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt

Wet:

  • 1 C unsweetened applesauce
  • 1 C shredded zucchini or squash (carrots would work, too!)
  • 1/4 C skim milk (or low fat milk, or non-dairy substitute)
  • 2 Tbsp. lemon juice
  • 2 tsp. lemon zest

Instructions:

Preheat oven to 350.

In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. Spoon the mixture into a non-stick or sprayed muffin pan and sprinkle with oats to make them look pretty when they come out :) Bake about 25 minutes — fork check near end to make sure they are done!

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Click here for the original post with lots more photos/commentary: Whole Wheat Zesty Lemon Zucchini Muffins.

Comments

  1. 2

    do you have the calorie count for the zucchini muffins? Thanks so much.

  2. 4

    My friend gave me lots of zucchini from her garden and I had just seen this post. They were even better than I imagined. The lemon zest really makes the muffins stand out. Another great, quick, healthy recipe. Thanks Anne.

  3. 6

    I was craving lemon poppy muffins so I made these but added 2 table spoons of poppy seeds. I also added a little ground flax seeds. They are so delicious. My roommate and I just ate so many of them.

  4. 7

    I made these muffins yesterday, but with a twist: I swapped out half a cup of flour for half a cup of cooked quinoa. Not sure if it really boosted the nutritional value or not but the muffins turned out great. I’m definitely going to have to try this recipe again with carrots as well.

    Another thing to try is using a vegetable peeler to get the lemon zest in larger pieces and then pulsing it in a food processor with your sugar to really distribute the lemon flavour.

  5. 9

    I made these for my hubby’s office, but put it in a loaf pan for about 40 minutes. I was worried they might be too “healthy tasting” for the work set, but they loved them! I am making another batch now for me :) I also did as someone suggested and added flax and poppy seeds. I did not have a fresh lemon, but used a dash of lemon extract which was fine. Thanks!

  6. 11

    Sounds yummy! By half white flour and half whole wheat, do you mean half a cup each?

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