Quick-Breads (muffins, banana bread, etc.)

Zucchini & Feta Biscuits

2 cups all-purpose flour

1 tbsp baking powder

2 eggs

½ cup canola oil

1 ½ cups shredded zucchini (about 1 medium)

1 cup (250 mL) crumbled feta cheese

1 tbsp (15 mL) grated lemon zest

Preheat oven to 350◦F (180◦C). Grease a 6-cup muffin pan or use paper liners to prepare the pan.

In a medium bowl, sift flour and baking powder together. In a separate large-size bowl beat the eggs and oil with an electric mixer until smooth. Stir in the zucchini, feta cheese and lemon zest. Add the dry ingredients and stir until mixture is just combined. (Mixture will be very thick).

Divide mixture evenly into the prepared muffin pan. Bake for 30 minutes. Remove biscuits from pan and cool on a rack.

Store muffins in refrigerator in an airtight container for up to 2 days, or freeze for up to 3 months.

Makes 6 biscuits.

Nutrients per serving:

Calories: 416.8
Carbohydrates: 33.0g
Fat: 26.7g
Protein: 11.3 g
Sodium: 471.9mg