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Zucchini Muffins

Jami Nolen

August 30, 2009


Zucchini is in season and everyone loves zucchini bread, so why not make a batch for a quick and easy breakfast through the week. These muffins freeze great and are perfect for a delicious breakfast on the run!



  • 1 cup egg substitute
  • 1 teaspoon baking powder
  • 1½ cups sugar
  • 1 teaspoon baking soda
  • 1 tablespoon vanilla
  • 2 teaspoons cinnamon
  • ½ cup canola oil
  • ½ teaspoon ginger
  • 2 cups grated zucchini
  • ½ teaspoon nutmeg
  • 1½ cups whole wheat flour
  • 1½ cups white flour
  • ¼ teaspoon ground allspice
  • ¼ cup walnuts (optional)
  • ¼ cup dried cranberries (optional)



  • In a large bowl, mix first 5 ingredients together (egg substitute through zucchini); set aside.
  • Combine dry ingredients (flours through allspice) in a separate bowl. Add dry ingredients (including walnuts and cranberries if using) to zucchini mixture. Pour into muffin tins.
  • Bake at 350 F for 25 minutes.


Nutrition information (per serving)

Calories: 155

Fat: 4.7 g

Saturated fat: 0.3 g

Sodium: 87 mg

Carbohydrate: 25 g

Protein: 3 g

Cholesterol: 0 mg

Fiber: 2.8 g



Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Tuesday, September 01, 2009