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Lemon Zucchini Muffins Recipe
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These low-fat lemon zucchini muffins are the perfect bite-size nibble for your next party.
Course
Breakfast
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings
48
servings
Calories
39
Author
Cheryl Najafi
Ingredients
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.
Nutrition
Calories:
39
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
0.2
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.03
g
|
Monounsaturated Fat:
0.1
g
|
Cholesterol:
9
mg
|
Sodium:
124
mg
|
Potassium:
25
mg
|
Fiber:
0.2
g
|
Sugar:
5
g