Reduced Fat Zucchini Muffins Recipe

Update Servings
  • 1 cup flour - whole wheat
  • 1/2 cup flour - all purpose
  • 2/3 cup Splenda - granular
  • 1/3 cup brown sugar - not packed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups zucchini - shredded, one large zucchini
  • 1/2 cup egg substitute - liquid and fat free
  • 1/2 cup applesauce - unsweetened
  • 3 tablespoons butter - lite whipped
  • 1 teaspoon vanilla
  • 3 tablespoons walnuts - crushed and divided
30 mins
20 mins
50 mins
  • In medium bowl, combine flours, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt.
  • In separate bowl, mix zucchini, egg substitute, applesauce, butter, and vanilla extract.
  • Slowly add this mixture to the first and stir until thoroughly blended.
  • Mix half the crushed walnuts into the batter.
  • Use nonstick spray or baking liners.
  • Evenly distribute batter among the 9 muffing cups.
  • Top each cup with a sprinkling of the remaining 1 1/2 tablespoon of crushed walnuts.
  • Bake for 20 - 25 minutes at 350° F, until a toothpick poked into the center of a muffin comes out clean.
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