It’s that wonderful time of year when produce is abundant, especially when it comes to zucchini. If you garden, you have more then you know what to do with, trying to get anyone to take it, and of course, your friends are doing the same thing with their zucchini. You’re roasting it, sauteing it, creating zoodles, throwing it into soup, and finally, reluctantly, throwing it away, which is so sad, because this vegetable is as delicious as it is versatile. If you are tired of eating zucchini in a savory fashion; I know I am, then put those zucchini to a little sweeter use. These muffins are both delicious and dainty, perfect as a breakfast snack, a tea time accoutrement, or something to satisfy that late night sweet tooth. They are SUPER easy to make with only 5 ingredients and are not only 2 smart points a piece, but are a true crowd pleaser to both the health conscious and not, alike.
As a thank you to my AMAZING Weight Watcher meeting family for supporting me and giving me the final push to start this blog (a multi-year dream for me) I brought these little lemony morsels this past Saturday and they were gone within minutes! If you do make them…be careful, they won’t last for long!
Lemony Zucchini Breakfast Cakes with Peach Glaze
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2 smart points per serving.
See below recipe for Weight Watchers Recipe Builder Calculation and Nutrition Label as per My Fitness Pal Calculation.
Preheat oven to 325 degrees and prepare two cupcake pans (12 cupcakes each) by putting in your paper cups and spraying each briefly with spray oil
Take each zucchini and core by taking the seeds out. This is because the seeds and core hold the most water. We want to get as much of the water out as possible.
Next, take your newly cored zucchini and grate using the medium side of a box grater.
Place your shredded zucchini into a clean dishtowel or multiple paper towels. Pull the towel around the zucchini and squeeze as much water out as you can. You should finish with about 3/4 of a cup of shredded zucchini.
In a stand mixer with a paddle attachment (or a large bowl with a electric hand mixer) mix cake mix, applesauce, eggs, and water until just combined and then turn up to medium high and beat for 2 minutes.
After cake batter has mixed, gently fold in zucchini, lemon zest and lemon juice.
Evenly distribute batter to cupcake pans. You will fill them a little more then 3/4 of the way full. Bake for 18 minutes, until a skewer goes into cake cleanly.
Once finished baking, let cool for 5 minutes in pan. While cooling, put preserves in a microwave safe dish and microwave for one minute.
While still slightly warm, remove the cupcakes from the pan and poke each cupcake with a skewer 5 to 6 times. Take a pastry brush and brush the melted sugar free peach preserves on each of the cupcakes, going over each one twice.
Serve and enjoy!