Recipes

Wash zucchini and remove ends.

Shred zucchini using largest holes on grater.

Place grated zucchini on paper towels and squeeze to remove water.

Measure 1½ cups of squeezed-dry zucchini.

Preheat oven to 375° Fahrenheit.

Line a 12-cup muffin tin with paper liners.

In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.

In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.

Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.

Fill each muffin cup 2/3 full with batter.

Bake 10–15 minutes or until golden.

Remove muffins from tin and cool on a wire rack.

Sprinkle muffins with a dusting of powdered sugar.