Breakfast

Zucchini Muffins (adapted from Taste of Home) is for Breakfast.

Zucchini Muffins (adapted from Taste of Home) takes several minutes to prepare.

Zucchini Muffins (adapted from Taste of Home) takes several minutes to cook.

Zucchini Muffins (adapted from Taste of Home) makes 6 servings.

The ingredients for Zucchini Muffins (adapted from Taste of Home) are:

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 egg
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts (optional, not calculated in calories)
1/4 cup dried currants or chopped raisins (optional, not calculated in calories)

Here is how you make Zucchini Muffins (adapted from Taste of Home):

1) In a bowl, combine the first six ingredients. Combine the egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants if using.2) Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350? for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.Serving Size: makes 6 muffinsNumber of Servings: 6Recipe submitted by SparkPeople user TRACY41236.

The nutritional information for Zucchini Muffins (adapted from Taste of Home) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 219.8

• Total Fat: 10.1 g
• Cholesterol: 31.0 mg
• Sodium: 183.0 mg
• Total Carbs: 30.5 g
• Dietary Fiber: 1.1 g
• Protein: 2.9 g