Sunny Lemon Zucchini Muffins
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Cook time: 
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Serves: 12 muffins
 
Ingredients
  • 2 cups all-purpose flour
  • ½ tsp salt
  • 2½ tsp baking powder
  • 1 cup shredded zucchini
  • 2 eggs
  • ½ cup canola oil
  • ⅔ cup sugar
  • ½ cup buttermilk
  • 4 tbsp lemon juice, divided
  • Zest from 1 lemon (about 2-3 tbsp)
  • 1 cup confectioners sugar
  • 1 tbsp milk
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 12-cup muffin tin with cooking spray, or place paper liners in each cup and set aside.
  2. In a large bowl, combine the flour, salt and baking powder. Stir until well combined; set aside.
  3. Line a small bowl with 2 layers of paper towels. Using a cheese grater, shred a medium-sized zucchini into the bowl. Fold the edges of the paper towel over the shredded zucchini and press down lightly. Set aside while you prepare the wet ingredients. (This step helps remove excess moisture from the zucchini)
  4. In a separate bowl, lightly beat the two eggs. Add the oil and sugar and mix well. Stir in the buttermilk, 2 tbsp lemon juice and lemon zest. Finally, measure out 1 cup of the shredded zucchini and stir into the batter until well combined.
  5. Mix the wet ingredients into the dry ingredients, just until combined. Do not overmix. The batter will be slightly lumpy. Working quickly, divide the batter evenly into the 12 prepared muffin cups, about ¾ full.
  6. Bake at 350 degrees for 17-19 minutes, or until top springs back lightly when touched, or toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan, then remove to a wire rack to cool completely.
  7. While the muffins are baking, prepare the glaze. In a small bowl, combine the remaining 2 tbsp lemon juice and the confectioners sugar. Stir until smooth. Stir in the milk, 1 teaspoon at a time, until you reach the desired consistency. Drizzle glaze over completely cooled muffins.
Notes
These muffins are best on the same day they are made. If you do make the muffins ahead of time, don't put the glaze on until the day they will be served, or the glaze may weep.
I love the little green flecks of zucchini in these sunny muffins, but if you prefer not to have green in your muffins, you can peel the zucchini prior to shredding.
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/sunny-lemon-zucchini-muffins/