I absolutely love lemon treats, and I also love zucchini – so putting them together in these muffins is a double win! These fluffy muffins combine both lemon and zucchini for a wonderful treat.
To begin, preheat your oven to 350 degrees. Line a standard muffin tin with papers, and set aside.
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In a bowl, combine 2 cups of flour, 2 teaspoons of Baking Powder and half a teaspoon of salt.
Give those a stir and set it aside.
Now take a small zucchini (about 6 ounces), wash it and trim off the ends.
Grate it. This should be about 1 1/4 cup.
Next zest an entire lemon. (You’re not done with the lemon.)
In a mixing bowl, whisk together 2 eggs.
And add in 2/3 cup of sugar…
Half a cup of extra virgin Olive Oil
Half a cup of Buttermilk.
and 2 tablespoons of Lemon Juice from your lemon.
Mix those well, and then stir in the zucchini and lemon zest. Then add in the dry mixture.
Stir until just combined.
Scoop the batter into the cups. This actually made 15 muffins total.
Bake 16-18 minutes, or until they test done in the center with a toothpick. These muffins do not get brown on top.
Carefully remove them from the pan and allow them to cool on a rack.
When they are cooled, whisk together 1 cup of powdered sugar and 2 tablespoons of Lemon juice.
Spoon some of the glaze onto each muffin, spreading it around with the back of the spoon.
Mmmmmmmm…
Enjoy!
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
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Lemon & Zucchini Muffins
Ingredients
- 2 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 zucchini, about 6 ounces
- 1 Tb fresh lemon zest
- 2 eggs
- 2/3 c sugar
- 1/2 c extra virgin olive oil
- 1/2 c buttermilk
- 1/4 c lemon juice, divided
- 1 c powdered sugar
Instructions
- To start, preheat your oven to 350 degrees. Line a standard muffin tin with papers, and set aside.
- In a bowl, combine flour, Baking Powder and salt.
- Give those a stir and set it aside.
- Now take your zucchini – wash it and trim off the ends Then grate it.
- Next zest your lemon. (You’re not done with the lemon.)
- In a mixing bowl, whisk together the eggs.
- And add in the sugar, extra virgin Olive Oil, Buttermilk, and 2 tablespoons of Lemon Juice from your lemon.
- Mix those well, and then stir in the zucchini and lemon zest. Then add in the dry mixture.
- Stir until just combined.
- Scoop the batter into the cups. This actually made 15 muffins total.
- Bake 16-18 minutes, or until they test done in the center with a toothpick. These muffins do not get brown on top.
- Carefully remove them from the pan and allow them to cool on a rack.
- When they are cooled, whisk together the powdered sugar and remaining 2 tablespoons of Lemon juice.
- Spoon some of the glaze onto each muffin, spreading it around with the back of the spoon.
- Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
I would love more recipes on using the canned zucchini. Not sure if it could be subbed in most of these recipes since it is mashed and probably much wetter. Thanks
Can I substitute the buttermilk with something else?
Yes, because this recipe has lemon juice in it, you should be able to substitute regular milk for the buttermilk.
My boys love these! (And it’s a good way to sneak in those vegis)! I bake a big batch of mini ones without the glaze and freeze them. I pull them out as needed for snacks or lunches!
Nearly fell out of my chair giggling at your typo "I love lemon teats" – particularly since I raise dairy goats, so teats are something I deal with every day. Never had the lemon variety, though! ;) Thanks for a smiley start to my day! (Oh, and the muffin recipe sounds DIVINE!)
ROFL!!!! okay, as much as I love goats, (I used to have a pet one and we hope to have dairy goats some day)….I had to fix the typo… I'm glad it gave you a tickle ;)
I love the little green flecks..but if you peel it you can fool kids into eating their veggies!