• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1½ cups shredded zucchini (about 2 small)
  • 2 cups pancake or biscuit mix
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 2 eggs
  • ¾ cup brown sugar
  • ¼ cup unsweetened applesauce
  • 2 teaspoon fresh lemon juice
  • powdered sugar (enough to dust the muffins)


  • 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.


Categories: Cupcakes 

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