These muffins were inspired by a recipe I saw in a recent Women’s Health magazine for lemon zucchini bars. I had obviously heard of zucchini used in baked goods before – in breads, muffins, even brownies. But it was always green zucchini, and it was always paired with chocolate.
A light bulb went off in my head and I immediately felt the need to translate the lemon bar recipe into a muffin recipe.
The grated squash not only replaces the need for some of the flour and sugar, but it keeps the muffins very moist. It does not add much flavor or texture, which is great if you are weirded out by having a vegetable in your muffin.
Other than the squash, the recipe I used was fairly close to my standard muffin recipe. I used egg whites instead of a whole egg to cut down on the fat. Because of the added moisture from the squash, the extra fat isn’t needed. I also cut back on some of the sugar even though I was using a pretty tart fruit like lemon. If you prefer your lemon baked goods on the tarter or sweeter side, you can adjust your recipe accordingly.
As usual, feel free to use whole wheat flour, almond milk, or sugar substitute in your recipe. Just bare in mind, it may change the flavor or consistency of your muffins slightly.
What other ways would you use a vegetable in a baked good?
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