My parents (like many passionate gardeners) always have a bumper crop of zucchini. This is my mother’s classic zucchini muffin recipe with my signature touch substituting applesauce for some of the oil. Only your heart will know the difference!
Ingredients
How to Make It
- Preheat oven to 350 degrees.
- Combine flour, baking soda, baking powder, salt, and cinnamon in a bowl.
- Combine eggs, oil, applesauce, sugar, vanilla, and lemon in a large bowl.
- Add dry ingredients to the egg mixture and stir gently to combine.
- Stir in zucchini, then the raisins and walnuts.
- Pour into lined muffin tins (about 2/₃ full).
- Bake for 20 minutes or until toothpick inserted in muffin comes out clean.
Nutrition Facts |
Serving Size 2 |
Nutritional Value Per Serving | Calories 173 kcal Calories from Fat: 0 kcal |
% Daily Value*
|
Saturated Fat 6 g 30% |
Trans Fat 0.0 g |
Cholesterol 26 mg 9% |
Sodium 218 mg 4% |
carbohydrates 28 g 22% |
Dietary Fiber 1 g 3% |
Protein 3 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |