Lemon Blueberry Zucchini Muffins (or Bread) Recipe

Looking for an easy Lemon Blueberry Zucchini Muffins (or bread) recipe? Learn how to make Lemon Blueberry Zucchini Muffins (or bread) using healthy ingredients.


Submitted by samantha_long4sam

Makes 22 servings



A delicious treat for breakfast or dessert. Cut calories further by using 6 egg whites in liew of whole eggs. I bake as muffins for portion control.

Recipe Ingredients for Lemon Blueberry Zucchini Muffins (or bread)

2 cup zucchini, shredded
3 eggs, beaten
1/2 cup canola oil
1/2 cup applesauce
4 tsp lemon zest
2 cup sugar
3 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 cups blueberries

Recipe Directions for Lemon Blueberry Zucchini Muffins (or bread)

  1. Preheat oven to 350 degress, prepare muffin pan or loaf pan.

  2. In a large bowl combind: zucchini, eggs, oil, applesauce, lemon zest, and sugar.

  3. In a medium bowl combind flour, baking powder, salt and cinnamon.

  4. Sift the flour mixture into the zucchini mixture and stir until just combind.

  5. Gently fold in blueberries.

  6. Bake for 23-26 minutes until golden brown and a toothpick inserted in center comes out clean.

Categories

Breads, Breakfast, Brunch, Dessert, Snacks

Nutrition Facts
Serving Size 76.6g
Amount Per Serving
Calories
197
Calories from Fat
52
% Daily Value*
Total Fat
5.8g
9%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
25mg
8%
Sodium
78mg
3%
Potassium
93mg
3%
Total Carbohydrates
34.5g
11%
Dietary Fiber
1.1g
4%
Sugars
20.3g
Protein
2.8g
Vitamin A 1% Vitamin C 6%
Calcium 2% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in saturated fat
  • Low in sodium
  •   Bad points
  • Very high in sugar
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