Ingredients

The following ingredients have 16 Servings
  • 1 3/4 cups flour (*See Notes)
  • 3/4 cups sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 cups shredded zucchini
  • 1/2 cup canola oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 TBSP lemon juice (1 lemon yields 2 tsp zest + 2 TBSP juice)
  • 2 tsp lemon zest
  • 2 TBSP granulated sugar
  • 1 TBSP lemon juice

Instruction

  • Preheat oven to 350 degrees F.
  • Combine dry ingredients in a medium sized mixing bowl. Add in zucchini and other wet ingredients and stir to combine. Dough will be thick. (Try not to use a mixer with muffins- they have better texture and rise higher when you mix them by hand!)
  • Let sit about 5 minutes while you line the muffin tin with cupcake liners. Stir again- dough will be less thick. Scoop about 3 TBSP into each muffin liner- about 3/4 full. Bake at 350 degrees for 20 minutes.
  • Let cool. Brush with lemon glaze. Eat for breakfast, lunch and dinner. Repeat process as often as you have zucchini in the house.