The Salty Marshmallow · by Nichole★ 5.0 (10)
Lemon Zucchini Muffins
NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 6%
CARBS 23G53% OF CAL
2G FIBER12G ADDED1G INTRINSIC9G OTHER12G TOTAL SUGAR
FAT 8G43% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lemon zucchini muffins with tangy lemon and warm vanilla flavors. Light and fluffy, perfect for breakfast or a morning snack.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on The Salty Marshmallow →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ½ Cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ Cup white sugar
- 1 Large egg (at room temperature)
- ½ Cup unsalted butter (melted (1 stick))
- ¼ Cup unsweetened almond milk or 2% milk
- 1 Tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 ½ Cups zucchini (shredded)
At a glance
PER SERVING · TIME 35M
CAL 9%·PRO 6%
CARBS 23G53% OF CAL
2G FIBER12G ADDED1G INTRINSIC9G OTHER12G TOTAL SUGAR
FAT 8G43% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 211mg
- Total sugar
- 12g
- Added sugar
- 12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 101mg
- Calcium
- 20mg
- Iron
- 0.67mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 211MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.