Ingredients:

• 1.5 cup – shredded Zucchini
• 2 cup – whole-grain pancake or biscuit mix
• 1 tsp – Cinnamon
• 1 tsp – allspice
• 2 – eggs
• 3/4 cup – Brown sugar
• 1/4 cup – unsweetened applesauce
• 2 tsp – fresh Lemon juice
• powdered Sugar (enough to dust the muffins)

Method:

1. Wash zucchini and remove ends. Shred zucchini using the largest holes on the grater. Wrap grated zucchini in a couple of paper towels and squeeze to remove water.
2. Measure 1.5 cups of squeezed-dry zucchini.
3. Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners.
4. In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
5. In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
6. Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not over mix.
7. Fill each muffin cup 2/3 full with batter.
8. Bake 10-15 minutes or until golden.
9. Remove muffins from tin and cool on a wire rack.
10. Sprinkle muffins with a dusting of powdered sugar.