Ingredients

The following ingredients have 10 Servings
  • 3/4 cup granulated sugar
  • zest of 1 large lemon
  • 1/2 cup olive oil
  • 2 large eggs
  • 2 teaspoons fresh lemon juice (from 1 large lemon)
  • 3/4 cup all-purpose flour
  • 3/4 cup white whole wheat flour (can sub an extra 3/4 cup all-purpose flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup grated zucchini (see note)

Instruction

  • Preheat oven to 425 degrees F. Lightly coat a muffin tin with baking spray or line with paper cups. (This recipe usually yields 10 regular-sized muffins.)
  • In a large bowl, combine the sugar and lemon zest. Rub the mixture together for a minute between your fingers, so the zest incorporates into the sugar and infuses it with flavor. Add oil, eggs, and lemon juice, and whisk until well-combined.
  • Sprinkle flours, baking soda, baking powder, and salt over the batter. Add zucchini and fold gently until the batter is evenly mixed.
  • Divide batter evenly among muffin cups, filling each about 3/4 of the way to the top. Bake at 425 for 5 minutes, then, without opening the oven door, reduce the temperature to 350 and bake for another 12-14 minutes. When done, the muffins will be lightly golden on top and a toothpick inserted into the centers will come out clean.
  • Let cool for 10-15 minutes in the pan, then remove to a wire rack to cool completely.