Ingredients:

1½ cups shredded zucchini (about 2 small)
2 cups whole-grain pancake or biscuit mix
1 teaspoon cinnamon
1 teaspoon allspice
2 eggs
¾ cup brown sugar
¼ cup unsweetened applesauce
2 teaspoon fresh lemon juice
powdered sugar (enough to dust the muffins)

Methods:

1. Wash zucchini and remove ends.
2. Shred zucchini using largest holes on grater.
3. Place grated zucchini on paper towels and squeeze to remove water.
4. Measure 1½ cups of squeezed-dry zucchini.
5. Preheat oven to 375° Fahrenheit.
6. Line a 12-cup muffin tin with paper liners.
7. In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
8. In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
9. Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.
10. Fill each muffin cup 2/3 full with batter.
11. Bake 10–15 minutes or until golden.
12. Remove muffins from tin and cool on a wire rack.
13. Sprinkle muffins with a dusting of powdered sugar.