Weight Watchers Zucchini Lemon Muffins

zucchini muffins

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Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 12 servings
Nutrition Facts (per serving)
133 Calories
7g Fat
15g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 133
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 56mg 19%
Sodium 326mg 14%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Protein 3g
Calcium 74mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sometimes there is just nothing better than a delicious baked treat. That is when you can turn to this healthier version of sweet and moist zucchini bread. These zucchini lemon muffins are the perfect treat for that sweet tooth that will not leave you feeling guilty.

With just enough sweetness and freshly shredded zucchini, these muffins provide a healthier version of classic zucchini bread. We love that the recipe calls for a hint of fresh lemon zest for flavor and double-acting baking powder to create a light and fluffy texture. We also love that the recipe has been adapted to bake muffins, which provides an easy single serving. No more tempting yourself with larger and larger pieces of the loaf.

This zucchini lemon muffin recipe appears in the Weight Watchers cookbook "Simply Light Cooking," which offers Weight Watchers participants a lower fat and healthier alternative to traditional baked goods. But you do not have to be following Weight Watchers or any sort of weight loss diet to enjoy these muffins.


  • 2​ 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons double-acting baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups shredded zucchini
  • 3/4 cup egg substitute
  • 1/4 cup vegetable oil
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel (lemon zest)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F. Line 12 (2 1/2-inch) muffin pans with paper baking cups; set aside.

  3. In large mixing bowl combine flour, sugar, baking powder, and baking soda; set aside.

  4. In a medium mixing bowl combine shredded zucchini, egg substitute, vegetable oil, lemon juice, and lemon zest, stirring to combine. Add to flour mixture and stir until moistened.

  5. Fill each baking cup with an equal amount of batter.

  6. Bake on the center oven rack for 20 minutes or until golden and toothpick comes out dry.

  7. Remove muffins from oven to wire rack and allow to cool.


  • Most all baking powder sold in grocery stores today is double-acting, which simply means that it contains two types of acids that will react at different times in the baking process.

Original Weight Watcher Program Exchanges: 1 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread, 40 Optional Calories. (Note that these exchange numbers are relevant for the Weight Watchers Exchange program, and do not correspond to the newer Weight Watchers Points Plus program.)

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