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Zucchini Lemon Loaf or Muffins

These Zucchini Lemon Loaf or Muffins are the perfect recipe to use for your garden zucchini. They are light, lemony, and refreshing-perfect for breakfast, brunch or even a snack!

Makes 12 slices or 12 muffins

Looking for more great low point muffins or bread? Be sure to check these recipes out:

One Point Blueberry Muffins

Skinny Banana Bread or Muffins

Pumpkin Chocolate Chip Muffins 

Raspberry Lemon Loaf or Muffins

 

What do ingredients do I use to make these Zucchini Lemon Muffins?

  • Baking powder 
  • Baking soda 
  • White granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener which is 1:1 ratio to real sugar and
  • Shredded zucchini, unpeeled (1 medium zucchini) 
  • Unsweetened applesauce
  • Water 
  • Large egg or 2 egg whites
  • Fresh lemon juice
  • Lemon zest ( zest from large lemon)
  • Wheat, White All-Purpose Flour or Self Rising Flour: For this recipe- you can use wheat, all-purpose flour, or self-rising flour (which does contains some baking powder or bicarbonate of soda that helps make the loaf or muffins rise.)  After experimenting and making my base bread recipes a zillion times, I’ve been able to master the texture and taste.  I like to use self rising flour along with 1 tsp of baking powder, 1 tsp baking soda. The added baking powder and soda makes this loaf or muffins rise better and makes them nice and fluffy.  Now, there’s a fine line here-because too much baking powder or soda can cause the loaf or muffins to collapse and sink when removed from the oven. So, if that may happen-simply reduce or omit the 1 tsp baking powder and 1 tsp soda the next time you make these or you can use Gluten-Free Flour: If you are looking for a gluten free option, you can substitute the self rising flour for gluten free flour or you can use Almond Flour for a low carb option, you can substitute the self rising flour for Almond flour.
  • Sweetener: I use Lakanto Classic Monkfuit Sweetener in majority of my baking recipes.  This is my recommended sugar substitute. Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have. It has a 1:1 ratio to real sugar-so if you were to use a different sugar substitute you will want to use the measurement that would be equal to real sugar. 

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monkfruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural.

What can I buy Lakanto Monkfruit Sweetener?

Use the link below to order. Save 20% on all non sale items when you use promo code: Pound20.

 

How do you make Zucchini Lemon Loaf or Muffins:

Preheat oven to 350 degrees.

Spray a 12-cup muffin tin or 8 x 4 inch bread pan with nonstick cooking spray. 

In a medium mixing bowl combine, self rising flour, baking powder, baking soda, and white sugar substitute. Set aside.

In a separate mixing bowl combine unsweetened applesauce sauce or light butter, water, zucchini, egg, 

lemon juice, and lemon zest. Stir to combine.

Slowly add wet ingredients into the dry ingredients; 

stir just until combined. 

Do NOT over mix.

The texture of these muffins or loaf will be completely off if the batter is over mixed.

Scoop batter into prepared muffin pan or bread pan. 

Bake for 18-20 minutes or 45 minutes if making a loaf or until golden brown.

Bake for 18-20 minutes or 45 minutes if making a loaf or until golden brown.

Remove from oven. Let them cool for 5 minutes before removing them from pan.

Store in an air tight container in the fridge for 5-7 days or freeze for up to a month.

 

Ingredients:

  • 1 1/2 cup self rising flour ( I use Gold Medal flour)
  • 1 tsp baking powder 
  • 1 tsp baking soda 
  • 1/2 cup white granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener which is 1:1 ratio to real sugar and is 0 points) 
  • 1 cup shredded zucchini, unpeeled (1 medium zucchini) 
  • 1/4 cup unsweetened applesauce
  • 1/4 cup water 
  • 1 egg or 2 egg whites
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp lemon zest ( zest from large lemon)

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray a 12-cup muffin tin or 8×4 inch bread pan with nonstick cooking spray. 
  3. In a medium mixing bowl combine, self rising flour, baking powder, and baking soda. Stir until well incorporated. Set aside.
  4. In a separate mixing bowl combine, unsweetened applesauce sauce or light butter, sugar substitute, water, zucchini, egg, lemon juice, and lemon zest. Stir to combine.
  5. Slowly add wet ingredients into the dry ingredients; stir just until combined. Do NOT over mix. The texture of these muffins or loaf will be completely off if the batter is over mixed.
  6. Using a measuring cup, scoop batter into prepared muffin pan or bread pan. 
  7. Bake for 18-20 minutes or 40-45 minutes if making a loaf, or until an inserted knife or toothpick comes out clean.
  8. Remove from oven. Let them cool for 5 minutes before removing them from pan.
  9. Store in an air tight container in the fridge for 5-7 days or freeze for up to a month.

Makes 12 slices or 12 muffins

2 PersonalPoints™ per slice or muffin

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

  1. The Lakanto Monkfruit Golden Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use. 
  2. The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.
Yield: 12

Zucchini Lemon Loaf or Muffins

Zucchini Lemon Loaf or Muffins

These Zucchini Lemon Loaf or Muffins are the perfect recipe to use for your garden zucchini. They are light, lemony, and refreshing-perfect for breakfast, brunch or even a snack!

Prep Time 10 minutes
Cook Time 16 minutes
Additional Time 40 minutes
Total Time 1 hour 6 minutes

Ingredients

  • 1 1/2 cup self rising flour ( I use Gold Medal flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup white granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener which is 1:1 ratio to real sugar and is 0 points) 
  • 1 cup shredded zucchini, unpeeled (1 medium zucchini) 
  • 1/4 cup unsweetened applesauce
  • 1/4 cup water 
  • 1 egg or 2 egg whites
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp lemon zest ( zest from large lemon)

Instructions

        1. Preheat oven to 350 degrees.
        2. Spray a 12-cup muffin tin or 8x4 inch bread pan with nonstick cooking spray. 
        3. In a medium mixing bowl combine, self rising flour, baking powder, and baking soda. Stir until well incorporated. Set aside.
        4. In a separate mixing bowl combine, unsweetened applesauce sauce or light butter, sugar substitute, water, zucchini, egg, lemon juice, and lemon zest. Stir to combine.
        5. Slowly add wet ingredients into the dry ingredients; stir just until combined. Do NOT over mix. The texture of these muffins or loaf will be completely off if the batter is over mixed.
        6. Using a measuring cup, scoop batter into prepared muffin pan or bread pan. 
        7. Bake for 18-20 minutes or 40-45 minutes if making a loaf, or until an inserted knife or toothpick comes out clean.
        8. Remove from oven. Let them cool for 5 minutes before removing them from pan.
        9. Store in an air tight container in the fridge for 5-7 days or freeze for up to a month.

    Makes 12 slices or 12 muffins

    2 PersonalPoints™ per slice or muffin

Notes

    1. For this recipe- you can use wheat, gluten free flour, almound flour, all-purpose flour, or self-rising flour (which does contains some baking powder or bicarbonate of soda that helps make the loaf or muffins rise)
    2. After testing and making my base bread recipes a zillion times, I've been able to master the texture and taste.  I like to use self rising flour along with 1 tsp of baking powder, 1 tsp baking soda. The added baking powder and soda makes this loaf or muffins rise better and makes them nice and fluffy.  Now, there's a fine line here-because too much baking powder or soda can cause the loaf or muffins to collapse and sink when removed from the oven. So, if that may happen-simply reduce or omit the 1 tsp baking powder and soda.
    3. It is VERY important to not over mix the batter-otherwise the texture will be off. Just mix until the wet ingredients have been incorporated with the dry ingredients. Then pour batter into prepared pan.
    4. The Lakanto Monkfruit Golden Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use. 
    5. The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.
    6. Store in an airtight container on the counter for 3 days, in the fridge for 5-7 days, or the freezer for up to a month.
    7. Smartpoints: GREEN: 2 Smartpoints per serving if made with light butter BLUE: 2 Smartpoints per serving if made with light butter PURPLE: 2 Smartpoints per serving if made with light butter o

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 62Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 18mgSodium 198mgCarbohydrates 12gNet Carbohydrates 11gFiber 1gSugar 1gProtein 2g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.' The nutritional information is if you use light butter. If you use unsweetened applesauce the nutritional information is: Calories: 51 Fat: 1 g Protein: 2 g Carbs: 14 G Fiber:1 g

Janelle Obergfell

Wednesday 14th of April 2021

The zucchini is a yummy way to change up a delicious muffin!!

Pam

Friday 15th of January 2021

Delish! Topped with a little Swerve Powdered Sugar mixed with zest and lemon juice

Julie

Tuesday 28th of July 2020

Is it possible to take the lemon out of the recipe? I was looking for only zucchini muffins and afraid the lemon won’t be appealing. (Especially to my family) thanks!!

Lindsay Kehl

Friday 31st of July 2020

Hi Julie

Yes, you bet! You can just simply omit the lemon and maybe add a touch of cinnamon as a substitute for some added flavor!

Thanks so much!

Jocelyn

Saturday 29th of February 2020

I only have Lakanto Golden, instead of Classic. Do you think it would be OK in this recipe?

Lindsay Kehl

Monday 2nd of March 2020

Hi Jocelyn,

Yes, that would work great.

Thank you!

jean gottel

Monday 13th of January 2020

made these with the applesauce and delish. I'm not a lemon fan but will be making again! Just love this website and my go to when I get bored with the same all, same all. thank you for all you do!!!

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