Lemon Zucchini Muffins

I absolutely love lemon treats, and I also love zucchini – so putting them together in these muffins is a double win!

Lemon Zucchini Muffins from The Foodie Army Wife

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.

In a bowl, combine 2 cups of flour, 2 teaspoons of Baking Powder and half a teaspoon of salt.

2

Give those a stir and set it aside.

Now take a small zucchini (about 6 ounces), wash it and trim off the ends.

3

Grate it. This should be about 1 1/4 cup.

4

Next zest an entire lemon. (You’re not done with the lemon.)

5

In a mixing bowl, whisk together 2 eggs.

6

And add in 2/3 cup of sugar…

7

Half a cup of extra virgin Olive Oil

8

Half a cup of Buttermilk.

9

and 2 tablespoons of Lemon Juice from your lemon.

10

Mix those well, and then stir in the zucchini and lemon zest. Then add in the dry mixture.

11

Stir until just combined.

12

Scoop the batter into the cups. This actually made 15 muffins total.

13

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.

14

When they are cooled, whisk together 1 cup of powdered sugar and 2 tablespoons of Lemon juice.

15

Spoon some of the glaze onto each muffin, spreading it around with the back of the spoon.

16

Mmmmmmmm…

17

Enjoy!

18

Lemon & Zucchini Muffins
 
Ingredients
  • 2 c Flour
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • 1 zucchini (about 6 ounces)
  • Zest of a Lemon
  • 2 eggs
  • ⅔ c Sugar
  • ½ c Extra Virgin Olive Oil
  • ½ c Buttermilk
  • 4 Tb Lemon Juice, divided
  • 1 c Powdered Sugar
Instructions
  1. To start, preheat your oven to 350 degrees. Line a standard muffin tin with papers, and set aside.
  2. In a bowl, combine flour, Baking Powder and salt.
  3. Give those a stir and set it aside.
  4. Now take your zucchini – wash it and trim off the ends Then grate it.
  5. Next zest your lemon. (You’re not done with the lemon.)
  6. In a mixing bowl, whisk together the eggs.
  7. And add in the sugar, extra virgin Olive Oil, Buttermilk, and 2 tablespoons of Lemon Juice from your lemon.
  8. Mix those well, and then stir in the zucchini and lemon zest. Then add in the dry mixture.
  9. Stir until just combined.
  10. Scoop the batter into the cups. This actually made 15 muffins total.
  11. Bake 16-18 minutes, or until they test done in the center with a toothpick. These muffins do not get brown on top.
  12. Carefully remove them from the pan and allow them to cool on a rack.
  13. When they are cooled, whisk together the powdered sugar and remaining 2 tablespoons of Lemon juice.
  14. Spoon some of the glaze onto each muffin, spreading it around with the back of the spoon.
  15. Enjoy!

Comments

  1. Denise says

    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!)

    • says

      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 ;)

  2. Dee says

    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!

Trackbacks

  1. […] If you like lemon, these muffins are amazing!  I happen to like lemon and zucchini, and pretty much any baked good that contains buttermilk.  This recipe is in my favorites file.  I made it entirely as the recipe called for, and will probably double it to make enough muffins for my family.  It is from TheFoodieArmyWife.com.  I will link to it so she will get the credit.   http://thefoodiearmywife.com/lemon-zucchini-muffins-2 […]

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