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Low-Fat Pumpkin Zucchini Muffins takes 20 minutes to prepare.

Low-Fat Pumpkin Zucchini Muffins takes 35 minutes to cook.

Low-Fat Pumpkin Zucchini Muffins makes 18 servings.

The ingredients for Low-Fat Pumpkin Zucchini Muffins are:

2 cups shredded zucchini
3 large eggs
1 cup sugar
1 cup canned pumpkin puree
1/2 cup plain yogurt or sour cream

3 cups flour
1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin pie spice

Optional:
Crushed nuts
Currants or raisins
Pineapple chunks

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

Combine all ingredients in a large mixing bowl and stir until well-blended. Pour into greased muffin pans (or use paper liners). Bake at 350? for 30-35 minutes. Makes 18 muffins.This recipe will also make two loaves of bread. Instead of using muffin tins, simply use loaf pans (you will want to grease them). If making bread, bake at 350? for 50-55 minutes.Number of Servings: 18Recipe submitted by SparkPeople user JEMSTAR.

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

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 136.2

• Total Fat: 1.2 g
• Cholesterol: 34.1 mg
• Sodium: 151.7 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 1.1 g
• Protein: 3.7 g