Weight Watchers Zucchini Lemon Muffins Recipe

zucchini muffins
Paula Thomas/Moment Open/Getty Images
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 12 Servings
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Even when you're trying to be healthier, sometimes there is just nothing better than a delicious baked treat. That's when you can turn to this healthier version of sweet and moist zucchini bread. These zucchini lemon muffins are the perfect treat for that sweet tooth that won't leave you feeling guilty.

With just enough sweetness and fresh shredded zucchini, these muffins provide a healthier version of classic zucchini bread. We love that the recipe calls for a hint of fresh lemon zest and the use of baking soda and baking power to create a light and fluffy texture. We also love that the recipe has been adapted to bake muffins, which provides an easy single serving. No more tempting yourself with larger and larger pieces of the loaf!

This zucchini lemon muffin recipe was originally published in the Weight Watchers cookbook, Simply Light Cooking, which offered Weight Watchers participants a low fat and healthier alternative to traditional baked goods. But you don't have to be following Weight Watchers or any sort of weight loss diet to enjoy these muffins.

What You'll Need

  • 2​ 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons double-acting baking powder*
  • 1 teaspoon baking soda
  • 1 1/2 cups shredded zucchini
  • 3/4 cup egg substitute
  • 1/4 cup vegetable oil
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel (lemon zest)
  • *Ingredients Note:  Most all baking power sold in grocery stores today is double-acting, which simply means that it contains two types of acids that will react at different times in the baking process.

How to Make It

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line 12 (2 1/2-inch) muffin pans with paper baking cups; set aside.
  3. In large mixing bowl combine flour, sugar, baking powder, and baking soda; set aside.
  4. In medium mixing bowl combine shredded zucchini, egg substitute, vegetable oil, lemon juice, and lemon zest, stirring to combine. Add to flour mixture and stir until moistened.
  5. Fill each baking cup with an equal amount of batter.
  1. Bake on center oven rack for 20 minutes or until golden and toothpick comes out dry.
  2. Remove muffins from oven to wire rack and allow to cool.

Original Weight Watcher Program Exchanges: 1 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread, 40 Optional Calories. (Note that these exchange numbers are relevant for the Weight Watchers Exchange program, and do not correspond to the newer Weight Watchers Points Plus program)

Recipe Source: Simply Light Cooking by Weight Watchers (Plume). Reprinted with permission.