Saturday Morning: 35 Calorie Zucchini Muffins

Saturday Morning. Coffee. Attempted yard sale search.


We have had this huge zucchini sitting in the bottom of our refrigerator for almost a month now, ok, exaggeration, maybe a few weeks and I have been bugging Savannah telling her that we need to make this and that, and I have come up with all of these zucchini ideas… and she usually turns them all down, so finally I gave up and said. Ok. I. Will. Make. Zucchini Bread. We got to the store, and I love the baking section, we saw cupcake holders, so I just had to make them into muffins.



  • 2 cups grated zucchini
  • 1 egg
  • 2 egg whites
  • 7 packets of Stevia
  • 3/4 cup Flour (Any kind)
  • 1/2 cup unsweetened apple sauce
  • 4 tbsp Almond Milk
  • dash of salt
  • 2 tsp cinnamon

1. Add all dry ingredients together. Pre-heat oven to 350 degrees.


2. Cut and grate zucchini. As you can see we had a hard time choosing which grater to use.. actually none of them were graters. We found cheese slicers, carrot peelers..everything BUT.




Doesn’t it look like we are in the operating room about to start a surgery?

3. After grating the zucchini with my cheese grater, I chopped it into very small pieces.

photo-1344. Mix all dry ingredients and wet ingredients in separate bowls and then combine together.



photo-137At Georgetown Cupcakes, as I have watched in the Reality Show they have on TLC, they scoop their cupcake batter using an ice cream scooper so I thought I would give it a go. My ice cream scooper was about 2.5 tbsp. I used one scoop per muffin.

This recipe can be made into bread, “cookies”, muffins or whatever other form you would like. My “cupcake/muffins” baked for around 35 minutes.

photo-138The entire batter made 15 cupcakes. Each cupcake:

*35 calories, 6 g carbs, .5 g fat, 2 g protein, 80 mg of sodium. Super nutritious! 😉

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