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| This refreshing lemon zucchini bread recipe is made in the form of muffins. Great for packing in lunches! |
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| 1 box |
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lemon cake mix |
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| 2 tsp |
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baking soda |
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| 2 cups |
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wheat bran |
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| 1/2 cup |
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zucchini, finely shredded |
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| 1 cup |
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applesauce |
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| 1 cup |
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water |
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| 1 |
Heat oven to 350 degrees F (or 180 degrees C). |
| 2 |
Mix all ingredients well. |
| 3 |
Use muffin papers. |
| 4 |
Fill tins 2/3 full. |
| 5 |
Bake for 15-18 minutes. |
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| Servings: 24 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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52.77 |
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| Calories From Fat (16%) |
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8.18 |
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% Daily Value |
| Total Fat 1.01g |
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2% |
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| Saturated Fat 0.15g |
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1% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 130.23mg |
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5% |
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| Potassium 85.62mg |
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2% |
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| Carbohydrates 11.88g |
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4% |
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| Dietary Fiber 2.22g |
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9% |
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| Sugar 0.06g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 9.66g |
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| Protein 1.08g |
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2% |
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| WW-Points 0.7 |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
