Zucchini Lemon Muffins

[mos]

Zucchini Lemon Muffins
2-1/4 cups all-purpose flour
1/2 cup granulated sugar
2 tsp double-acting baking powder
1 tsp baking soda
1-1/2 cups shredded zucchini
3/4 cup egg substitute
1/4 cup vegetable oil
2 tbs lemon juice
1 tsp grated lemon peel
Preheat oven to 350F. Line 12 muffin pans with paper baking cups. Set aside.
In large mixing bowl combine flour, sugar, baking powder, and baking soda.

Set aside. In medium mixing bowl combine zucchini, egg substitute, vegetable oil, lemon juice, and lemon peel, stirring to combine. Add to flour mixture and stir until moistened.
Fill each baking cup with an equal amount of batter.

Bake in center oven rack for 20 minutes or until golden and toothpick comes out dry. Remove muffins from oven to wire rack and let cool.
Weight Watcher Exchanges: 1 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread, 40 Optional Calories.

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