2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon nutmeg 1 container lemon yogurt
room temperature 1 egg Zest and juice of 1 lemon 1/2 cup sugar 1/4 cup butter :
melted (1/2 stick) 1 medium zucchini -- shredded 1/2 cup chopped walnuts Heat oven to 425 degrees. Combine flour, baking soda, salt and nutmeg in large bowl; mix well and set aside. Stir together yogurt, egg, lemon zest and juice, sugar and butter in medium bowl. Add to dry ingredients; stir to blend. Stir in zucchini and walnuts. Spoon batter into greased muffin cups until 3/4 full. Bake until golden brown, 20 to 22 minutes. Let sit 5 minutes; remove muffins to wire rack.
How To make Lemon Zucchini Muffins's Videos
Zucchini Muffins
These moist and delicious zucchini muffins filled with crunchy walnuts have JUST the right level of sweetness to make them a perfect snack that leaves you satisfied but not weighed down.
Recipe:
These muffins were such a hit at home. They're the perffect grab and go bite. Let me know if there are any zucchini recipes you'd like me to make!
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Lemon Zucchini Muffins
Visit my blog at overthekitchencounter.com for more info on cooking and crafts!
Here is another muffin recipe, light and healthy. If you grow your own garden you know that zucchinis grow like crazy and you start wondering what else you can cook with them! Here's a way to add moisture, flavour, and texture to yummy muffins from the wonderful Anne Lindsay.
Easy Zucchini Muffins in 30 mins
⭐️ Get the Recipe:
Zucchini muffins have a soft and moist texture, are easy to make, and strike the perfect balance between indulgent and wholesome.
You can make them in less than 30 minutes and enjoy them for breakfast or as a snack.
⭐️ Ingredients WET INGREDIENTS ½ cup (120 grams) milk, we use almond milk ¼ cup (55 grams) olive oil or another vegetable oil ⅔ cup (130 grams) sugar 1 tablespoon (15 grams) vanilla extract 2 medium (260 grams) zucchini about 10 ounces or 2 heaping cups, grated
DRY INGREDIENTS 2 cups (300 grams) all-purpose flour 2 teaspoons (8 grams) baking powder 1 teaspoon (4 grams) baking soda ¼ teaspoon (1.5 grams) salt 1 teaspoon (5 grams) cinnamon optional ADD-INS ½ cup (80 grams) dark chocolate chips optional ½ cup (60 grams) walnuts chopped, optional
❤️ Nico & Louise Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Gluten Free Lemon Zucchini Muffins | Limoneira
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Produced in Partnership With: Megan Roosevelt, RDN & Healthy Grocery Girl | HealthyGroceryGirl.com
ZUCCHINI MUFFINS | MUFFINS RECIPE
#zucchinirecipe #muffins #breakfast #zucchini These zucchini muffins are a favorite recipe when the garden is overflowing! Super easy recipe that you should try! These are wonderful treat for breakfast or dessert! ZUCCHINI MUFFINS RECIPE: 2 cups shredded zucchini 2 cups all-purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 1-2 tsp cinnamon powder 1 tsp nutmeg (optional) 2 large eggs 1/3 cup vegetable oil 1 tsp vanilla Extract 1/2 cup chopped pecan plus Tbsp for toppings Bake: 375 F degree preheated over for 20-25 minutes INSTRUCTION: Please watch the video. Thank you so much! Music:
Lemon Zucchini Muffins
From Cooking On The Block™ a weekly cooking show, featuring Chef Ellie Espo demonstrating one of her easy and delicious recipes