Coronavirus (COVID-19) Updates

Brenner Children’s pediatric emergency department has moved back to its original location. Learn more

In order to help protect patients, family members and health care workers from the spread of COVID-19, no visitors are allowed at any of Wake Forest Baptist Health’s outpatient or inpatient facilities, except in certain situations.
Learn more

More COVID-19 Updates

Zucchini Muffins

Zucchini Muffins

Nutritional labelPrep time: 30 minutes

Bake time: 10-15 minutes

Recipe makes: about 12 muffins

  • 2 small zucchini
  • 2 cups whole-grain pancake or biscuit mix
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons fresh lemon juice
Equipment and supplies:
  • 12-cup muffin tin (or two 6-cup tins) and paper cup liners
  • Measuring cups and spoons
  • Large and medium mixing bowls
  • Grater for shredding zucchini
  • Wire cooling rack


  1. Wash zucchini and cut off ends.
  2. Shred zucchini using largest holes on grater.
  3. Wrap grated zucchini in a couple of paper towels and squeeze to remove water, then measure 11/2 cups of zucchini.
  4. Preheat oven to 375°F (190°C).
  5. Line a 12-cup muffin tin with paper liners.
  6. In a large bowl, mix whole-grain pancake mix with spices.
  7. In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
  8. Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.
  9. Fill each muffin cup 2/3 full with batter.
  10. Bake 10-15 minutes or until golden.
  11. Remove muffins from tin and cool on a wire rack.

Tip:Don't peel the zucchini before shredding it for this recipe. It won't affect the taste and the peel will give you extra fiber.

Reviewed by: Meredith Parkinson, RD, LDN