Author Notes
A delicious treat that I snuck zucchini in for my children, that has a sweet lemon glaze and goes perfect with my morning coffee.
light and full of lemony goodness,
but were just the right amount of sweetness,
with a slight hint of cinnamon!
—CherishingaSweetLife
Ingredients
- Zucchini Muffins
-
2 cups
all purpose flour
-
1 cup
granulated sugar
-
2 teaspoons
baking powder
-
1/2 teaspoon
salt
-
1/2 teaspoon
cinnamon
-
1
zest of 1 lemon
-
1/2 cup
buttermilk
-
1/3 cup
vegetable oil
-
1 teaspoon
pure vanilla extract
-
2
eggs, slightly beaten
-
1 cup
shredded zucchini
- Lemon glaze
-
1 1/4 cups
sifted powdered sugar
-
2 teaspoons
lemon juice
-
2 teaspoons
milk
Directions
-
Preheat oven to 350F. Grease or paper-line muffin cups. Combine flour, sugar, baking powder, salt, cinnamon, lemon zest in a large bowl;
Combine buttermilk, oil, eggs, and vanilla in small bowl until blended. Pour buttermilk mixture into flour mixture. Mix until well combined. Add zucchini, stirring again, until well combined.
-
Spoon into prepared muffin cups, 2/3 of the way up. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Remove from pan, and place on rack to cool.
-
Combine powdered sugar, lemon juice and milk in small bowl, and stir until smooth. Drizzle over warm muffins.
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