Brunch

Blueberry-Lemon-Zucchini Muffins is for Dessert.

Blueberry-Lemon-Zucchini Muffins takes 15 minutes to prepare.

Blueberry-Lemon-Zucchini Muffins takes 60 minutes to cook.

Blueberry-Lemon-Zucchini Muffins makes 24 servings.

The ingredients for Blueberry-Lemon-Zucchini Muffins are:

1.5 c flour
2 t cinnamon
1/4 t baking soda
1 t baking powder
3 c zucchini grated
1 T vanilla extract
3 eggs
1/4 c canola oil
1 t lemon rind
1/2 c brown sugar
1/2 c honey
2 c fresh blueberries

Here is how you make Blueberry-Lemon-Zucchini Muffins:

Mix eggs, oil, sugar, honey, lemon, vanilla, cinnamon and zucchini. In a small bowl mix flour, baking powder and baking soda. Slowly add the flour mixture, blending well. Fold in blueberries. Pour into baking pan or muffin pan sprayed with PAM. I don't recommend using cupcake cups as this is a sticky cake...bake at 350 for 45 mins or until toothpick comes out clean. Let cool for 15 minutes and then remove from pan.Makes 24 squares or 18 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user GRACEFULTURTLES.

The nutritional information for Blueberry-Lemon-Zucchini Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 103.1

• Total Fat: 3.0 g
• Cholesterol: 23.4 mg
• Sodium: 44.2 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 1.7 g
• Protein: 2.0 g