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.
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.