Ingredients:

Muffins:

•  1 1/2 cup self-rising flour

•  1 tsp baking powder 

• 1 tsp baking soda 

• 1/2 cup white granulated sugar substitute (I like Lananto Classic Monkfruit Sweetener (which is 1:1 ratio to real) 

• 1 cup shredded zucchini, unpeeled (1 medium zucchini) 

• 1/4 cup unsweetened applesauce or 2 Tbsp Land o’ Lakes light butter made with canola oil 

• 1/4 cup water 

• 1 egg

•  2 Tbsp fresh lemon juice

• 2 Tbsp lemon zest (zest from large lemon)

Step1:

Preheat oven to 350 degrees

Step2:

Spray a 12-CUP MUFFIN TIN or 8×4 INCH BREAD PAN with nonstick cooking spray

Step3:

In a medium mixing bowl combine, self-rising flour, baking powder, and baking soda. Stir until well incorporated. Set aside

Step4:

In a separate mixing bowl combine, unsweetened applesauce sauce, sugar substitute, water, zucchini, egg, lemon juice, and lemon zest. Stir to combine

Step5:

Slowly add wet ingredients into the dry ingredients; stir just until combined. Do NOT over mix. The texture of these muffins or loaf will be completely off if the batter is over mixed

Step6:

Using a measuring cup, scoop batter into prepared muffin pan or bread pan

Step7:

Bake for 18-20 minutes or 40-45 minutes if making a loaf, or until an inserted knife or toothpick comes out clean

Step8:

Remove from oven. Let them cool for 5 minutes before removing them from pan

Step9:

Store in an airtight container in the fridge for 5-7 days or freeze for up to a month