How To make Zucchini Lemon Muffins Ww

Homemade Zucchini Bread with Applesauce and Olive Oil

Here's an easy recipe for mini zucchini bread muffins using Applesauce and Olive Oil instead of full fat butter. Enjoy!

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HAM & CHEESE HASH WAFFLES: 6SP each

**MODIFICATIONS: Light butter and 1/2 fat free cheese and 1/2 light shredded cheese.

LAKANTO BLUEBERRY MUFFINS: 1SP each
Substitute unsweetened applesauce for the oil.
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**MODIFICATIONS: 96/4 Extra Lean Ground Beef, light butter, 1 cup light shredded cheese and 1 cup fat free cheese and Center Cut bacon**

LEMON ZUCCHINI CAKE: 8 Servings - 4sp each (10 servings - 3sp)

**MODIFICATIONS: Stevia Baking Blend, Unsweetened applesauce, Light butter and Sukrin Powdered Sugar **Order the Sukrin here:

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How to Make Healthy Zucchini Blueberry Muffins

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Zucchini Blueberry Muffins

Ingredients
* 3 eggs
* 3/4 cup applesauce unsweetened
* 1/3 cup vegetable oil
* 2 tsp vanilla
* 2 cups grated zucchini
* 1 tbsp lemon zest
* 2/3 cup sugar
* 3 cups flour
* 1 tsp baking powder
* 1/4 tsp baking soda
* 1/4 teaspoon salt
* 1 tsp cinnamon
* 2 cups fresh blueberries

Crumb topping:
* 1/4 cup sugar
* 1/4 cup flour
* 3 tbsp butter cold
* 1/2 tsp cinnamon

Instructions
* Wash the blueberries under some cool water. I've tried this recipe with frozen berries and it works in a pinch, but the result is always so much better with fresh blueberries.
* Lay them to dry on some kitchen paper or a clean kitchen towel, and try to resist eating them all by the handful.
* Preheat your oven to 350 degrees Fahrenheit and line 2 muffin tins with 18 paper muffin cups.
* In a large bowl, mix together the eggs, applesauce, oil, and vanilla using a wire whisk.
* Add the zucchini and lemon zest, and switch to a wooden spoon or spatula to incorporate them into the mixture (the strands of zucchini get caught on the wire whisk and don't get incorporated properly). I don't ever peel my zucchini; I love the look of the dark green flecks in the muffins, and the skin contains a lot of healthy fibre and antioxidants!
* Using a sieve or flour sifter, sift the flour, sugar, baking powder, baking soda, and cinnamon into a large mixing bowl.
* Once the dry ingredients have been sifted to prevent lumps, add the blueberries to the dry ingredients.
* This may seem strange, but adding the blueberries to the dry ingredients helps to keep the colour from the berries from seeping into the light coloured muffin batter. The flour mixture coats the berries and absorbs any berry juice that's sitting on the berries that might discolour the batter. This is an important step because it prevents your batter from turning purple!
* Adding the blueberries to the dry ingredients also prevents them from sinking to the bottom of the muffins during baking, so this really is a crucial step!
* At this point, pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula only until they're just incorporated. Spoon the batter into the 18 muffin cups.
* Grab another smaller bowl and add to it the 1/4 cup sugar, the 1/4 cup flour, the 1/2 tsp cinnamon and 3 tbsp cold butter.
* Roughly mix these ingredients together with a fork or pastry blender until the mixture becomes crumbly. Spoon a little bit of this mixture over each of the cups full of muffin batter.
* Bake these muffins at 350 degrees F. for about 23-25 minutes. You'll know they're done when a toothpick inserted in the centre of one comes out clean.

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Zucchini Blueberry Muffins (Healthy vegetarian keto snack 2020)

Zucchini blueberry muffins

Ingredients:
1 stick unsalted butter
1 cup almond flour
1/2 cup coconut flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 cup almond butter
2 large eggs
10 drops liquid stevia
1 large zucchini
1 cup fresh blueberries

How to make:
Preheat oven @ 350.

In medium bowl, mix almond flour, coconut flour, baking powder, cinnamon, baking soda, and salt.

In a separate medium bowl, whisk 1/2 cup butter, the almond butter, beaten eggs, and Stevia.

Mix wet ingredients with dry. Add zucchini and fresh blueberries.

Scoop into muffin cups about 3/4 full.

Bake for about 20 mins @ 350 degrees.

Enjoy!!

Please subscribe and share! Comment below if you tried this recipe!!

The recipe is from: The Essential Vegetarian Keto Cookbook by The Editors of Rodale Books.

Thanks for watching!!!

ZUCCHINI FRITTERS | healthy, gluten-free, low-carb, keto recipe

Zucchini fritters turn your favorite summer vegetable into crisp, golden patties. Take one bite of these surprisingly low-carb fritters, and I guarantee you’ll be going back for seconds. Especially when topped with the creamy garlic chive yogurt sauce.

These zucchini fritters are crispy on the outside, tender on the inside and loaded with savory flavor. This healthy version is gluten-free, low-carb and keto friendly, and it can be meal prepped as well. Just click on the blog post link below for more details. Enjoy!

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Mini Turkey Meatloaves with Zucchini l Low Calorie and Low Carb

Moms are always looking for ways to sneak in more veggies in their kids' meals. This recipe is one of those sneaky ways ???? BBQ sauce will distract them from trying to figure out what that green stuff inside the meatloaf is. Serve it with warm potato salad or mashed potatoes, and pickles. I used the muffin tins for baking the meatloaves so you don't even need to shape the meatloaves yourself. Phew.

This recipe makes 9 meatloaves.

Ingredients
- 1 tbsp olive oil
- 1/2 medium onion, diced
- 1 zucchini, grated and squeezed
- 1 lb ground turkey
- 1/2 tsp paprika
- 1/4 tsp smoked paprika
- 1 tsp Worcestershire sauce
- 1/2 cup seasoned breadcrumbs
- 1/4 cup + 1/4 cup BBQ sauce
- 1 egg
- salt and pepper to taste

Enjoy your meal!

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