1423 Southwest Blvd

Recipe of the Month Archive

It is not always easy to follow your diabetes meal plan day after day, but these delicious recipes may help. 

zucchini muffins (300x200)

DMC Recipe: Whole Wheat Zucchini Muffins


  • 1 ½ cups 100% whole wheat flour
  • ⅓ cup sugar
  • ⅔ cup Splenda, No Calorie Sweetener, Granular
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ cup egg beaters
  • ¼ cup unsweetened applesauce
  • ¼ cup canola oil
  • 2 cups grated zucchini, washed, ends removed and finely shredded
  • ⅓ cup chopped walnuts


  1. Preheat oven to 350 degrees F.
  2. Add all the dry ingredients, flour, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl.
  3. Add all the liquid ingredients in a small bowl including the eggs, applesauce and oil until blended.
  4. Add the liquid ingredients to the dry ingredients and stir 50 times, until well blended.
  5. Add the shredded zucchini and the walnuts and stir in until just blended.
  6. Scoop batter into a muffin tin that has been sprayed lightly with butter flavored vegetable spray.
  7. Fill the muffin wells full.
  8. Bake for 20-25 minute; checking for doneness with a toothpick that comes out clean.
  9. Remove from oven and cool on a wire rack, serve warm for breakfast or brunch.


Nutrition Facts Per Serving:

Servings: 12
Amount Per Serving: Calories 148.5, Calories from Fat (43%) 63.53, Total Fat 7.46g, Saturated Fat 0.66g, Cholesterol 0.1mg, Sodium 191.2mg, Potassium 168.72mg, Total Carbohydrates 18.43g, Fiber 2.44g, Sugar 6.12g, Protein 4.07g

Source: My San Francisco Kitchen