Breakfast

Low-Fat Zucchini Carrot Muffins is for Breakfast, Snack.

Low-Fat Zucchini Carrot Muffins takes 10 minutes to prepare.

Low-Fat Zucchini Carrot Muffins takes 20 minutes to cook.

Low-Fat Zucchini Carrot Muffins makes 12 servings.

The ingredients for Low-Fat Zucchini Carrot Muffins are:

?2/3 cup unsweetened applesauce
?2 large eggs
?2/3 cup granulated sugar
?1/2 cup light or dark brown sugar, packed
?1 teaspoon vanilla extract
?2 cups all-purpose flour
?1/2 teaspoon baking soda
?1/2 teaspoon baking powder
?1/2 teaspoon salt
?2 teaspoons ground cinnamon
?1 1/2 cups finely shredded unpeeled zucchini
?1/2 cup finely shredded carrot

Here is how you make Low-Fat Zucchini Carrot Muffins:

Grease and flour 12 muffin cups. Heat oven to 375?.In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots. Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutesMakes 12Number of Servings: 12Recipe submitted by SparkPeople user LWMALLARD.

The nutritional information for Low-Fat Zucchini Carrot Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 93.6

• Total Fat: 0.9 g
• Cholesterol: 35.4 mg
• Sodium: 190.1 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 0.6 g
• Protein: 1.2 g

The dietary needs meet for Low-Fat Zucchini Carrot Muffins is Low Fat