My family loves anything lemon flavored and these muffins are another great way to use the abundance of zucchini I get from my garden. These muffins are moist and filled with lemon goodness.
Lemon Zucchini Muffins
Ingredients
- 1 3/4 cup flour*
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 cups shredded zucchini
- 1/2 cup canola oil
- 2 eggs
- 1 tsp vanilla
- 2 Tablespoons lemon juice
- 2 teaspoon lemon zest
- Lemon Glaze:
- 2 Tablespoons granulated sugar
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 350 degrees.
- Grease or line muffin tin with cupcake liners and set aside.
- Mix everything by hand because they have better texture and rise higher.
- In a medium bowl, combine all the dry ingredients.
- Add in zucchini and other wet ingredients and stir to combine. The dough will be thick.
- Scoop about 3 tablespoons or use a cookie scoop into each muffin liner.
- Bake for 20 minutes or until a tester inserted in the middle comes out clean.
- Let cool and prepare lemon glaze
- Lemon Glaze:
- In a small bowl, combine sugar and lemon juice.
- Stir until combined and smooth.
- Let it sit while the muffins cool and the mixture will thicken slightly with time.
- Once muffins are cooled, brush the muffins with the lemon glaze.
- Serve and enjoy!