EWWK: Lime Zucchini Muffins


2 ½ cups shredded zucchini (about 2 medium zucchini)
½ cup sugar + 2 coarse sugar teaspoons - to use as topping
¾ cup brown sugar
3 eggs
2/3 cup Greek yogurt
1/4 cup canola oil
1 tablespoon vanilla extract
Juice of 2 limes (remember to zest before you juice) (~ 3-4 tablespoons lime juice)
Zest of 2 limes
3 cups whole wheat pastry flour* (or whole white wheat)
1 ½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder


Preheat oven to 350 degrees. Spray 24 muffin tins with cooking spray and set aside.

In a bowl, mix together the zucchini, sugars (except for the two teaspoons reserved), eggs, yogurt, oil, vanilla extract, lime juice and zest. In a separate bowl, whisk together the flours, baking soda, baking powder and salt. Make a well in the middle of the flour mixture, pour the liquid ingredients into the well and stir to combine (do not over mix). Portion ¼ cup of batter into the prepared muffin tins and evenly distribute the two teaspoons of coarse sugar over each muffin and bake at 350 degrees for 18-20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes; remove from pan, and let cool completely on wire rack.

This recipe is a double portion by design, when all the ingredients are out it is just as easy to make double and freeze half. Quick breads such as this freeze exceptionally well. To freeze wrap the muffins individually in plastic and place in a plastic freezer bag.

Yield: 24 servings (serving size: 1 muffin)
Nutrition Breakdown: Calories 130, Fat 3g (0g saturated fat, 1.5g monounsaturated fat), Cholesterol 20mg, Sodium 140mg, Carbohydrate 23g, Fiber 2g, Protein 3g
Percent Daily Value: 4% Vitamin C, 4% Iron, 2% Vitamin A, 2% Calcium
Carbohydrate Choices: 1 ½ Carbohydrates
Diabetes Exchange Values: 1 ½ carbohydrates ½ fat