Lemon Zucchini Muffins

These little babies are tasty and light!  Each muffin has only 148 calories. Thank you to "Cooking Light" for creating a healthy muffin that I can devour without the guilt.  

These muffins also help you to clear out some of that leftover summer zucchini sitting in your fridge.  Follow along and I'll show you how it's done...

Lemon Zucchini Muffins

*Recipe adapted from Cooking Light

*Makes 1 dozen muffins

Print Recipe

2 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

2 teaspoons grated lemon rind

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup shredded zucchini

3/4 cup fat-free milk (or low fat)

3 tablespoons vegetable oil

1 large egg, lightly beaten

(Please note my pictures reflect the recipe quadrupled)

Preheat oven to 400 degrees F.  In a large bowl combine the flour, sugar, baking powder, grated lemon, and salt.

In a large mixing bowl, combine the zucchini, milk, oil, and egg.  

Slowly add the flour mixture to the egg mixture.

Spoon batter into cupcake tins lined with paper muffin cups.  Bake at 400 degrees for 15-20 minutes or until they spring back when touched lightly in the center. 

Immediately move cooked muffins from tins to wire cooling racks.  Enjoy!