Creating summer-inspired refreshments like mini low-fat lemon zucchini muffins offers a no-fuss approach to serving dainty pick-up foods.

These little gems are great to whip on a Sunday for the perfect grab-and-go breakfast or snack all week. You can also bring them to your next potluck so all of the guests don’t feel so guilty after a few (or three or four) nibbles when they’re craving something sweet. Makes 4 dozen.

Lemon zucchini muffins recipe

Lemon Zucchini Muffins Recipe

These low-fat lemon zucchini muffins are the perfect bite-size nibble for your next party.

Ingredients
 

Yield: 48 servings
4.75 from 4 ratings
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Batter

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup applesauce
  • 3/4 cup buttermilk
  • 4 Tbsp lemon juice
  • 1 zucchini, grated (about 1 cup)
  • 1 lemon zest of lemon

Glaze

  • 1/4 cup powdered sugar
  • 2 tsp lemon juice
  • 1 lemon zest of lemon

Instructions
 

  • Preheat oven to 350 degrees.
  • In medium bowl, mix flour, baking powder and salt; set aside.
  • Whisk eggs and sugar together; mix in applesauce, buttermilk and lemon juice then add zucchini and lemon zest; mix to just combined.
  • Add dry ingredients into batter; do not over mix.
  • Scoop 1 tablespoon of batter into each mini cupcake round and bake 15–18 minutes or until toothpick inserted comes out clean.
  • For an easy glaze, mix ¼ cup of powdered sugar, 2 tsp of lemon juice and the zest of 1 lemon. When tops are dry, dust with powdered sugar.

Notes

Don't be stuck with the leftovers! Small bites are more likely to get snapped up than food served in larger portions.
Calories: 39kcal, Carbohydrates: 8g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.1g, Cholesterol: 9mg, Sodium: 124mg, Potassium: 25mg, Fiber: 0.2g, Sugar: 5g
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Lemon zucchini muffins recipe