|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Lemon rind||2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Zucchini||1 Cup (16 tbs), shredded|
|Skim milk||3⁄4 Cup (12 tbs)|
|Vegetable oil||3 Tablespoon|
Preheat oven to 400Â°.
Combine flour, sugar, baking powder, lemon rind, salt, and nutmeg in a bowl; make a well in center of mixture.
Combine zucchini, milk, oil, and egg; stir well.
Add to dry ingredients, stirring just until moist.
Divide batter evenly among 12 muffin cups coated with cooking spray.
Bake at 400Â° for 20 minutes or until golden.
Remove muffins from pan immediately; let cool on a wire rack