Zucchini Lemon 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

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

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

In medium mixing bowl combine remaining ingredients, stirring to combine; add to flour mixture and stir until moistened. Fill each baking cup with an equal amount of batter. Bake on center oven rack for 20 minutes or until golden and a wooden pick comes out dry. Remove from oven to wire rack and let cool.

Yield: 12 servings

Weight Watcher Exchanges: 1 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread, 40 Optional Calories