Directions:
- Preheat the oven to 350 degrees. Line a 12-muffin tray with paper liners.
- Combine the dry ingredients (first 6 ingredients) and set aside.
- In a small bowl, combine the lemon zest and the zucchini.
- Beat the eggs and sugar with a handheld or standing mixer for 3 minutes, until pale and creamy.
- Add the lemon zest, zucchini, buttermilk, and lemon extract and beat again. Using a spatula, beat in the dry ingredients until they are all mixed in, working quickly.
- Spoon even amounts of the batter into each muffin liner. Bake for 30 minutes. Remove from oven and let cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 749.53 Kcal (3138 kJ) | ||
| Calories from fat | 315.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35g | 54% | |
|---|---|---|---|
| Cholesterol | 142.87mg | 48% | |
| Sodium | 565.73mg | 24% | |
| Potassium | 1328.26mg | 28% | |
| Total Carbs | 90.23g | 30% | |
| Sugars | 26.8g | 107% | |
| Dietary Fiber | 8.73g | 35% | |
| Protein | 24.86g | 50% | |
| Vitamin C | 47.9mg | 80% | |
| Iron | 4.1mg | 23% | |
| Calcium | 359.3mg | 36% | |
| Amount Per 100 g | |||
| Calories | 216.79 Kcal (908 kJ) | ||
| Calories from fat | 91.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.12g | 54% | |
|---|---|---|---|
| Cholesterol | 41.32mg | 48% | |
| Sodium | 163.63mg | 24% | |
| Potassium | 384.18mg | 28% | |
| Total Carbs | 26.1g | 30% | |
| Sugars | 7.75g | 107% | |
| Dietary Fiber | 2.53g | 35% | |
| Protein | 7.19g | 50% | |
| Vitamin C | 13.9mg | 80% | |
| Iron | 1.2mg | 23% | |
| Calcium | 103.9mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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