How To make Lemon Zucchini Muffins
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.
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LEMON ZUCCHINI BREAD | Homestead Kitchen
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Zucchini Lemon Muffins
Zucchini Lemon Muffins are incredibly soft, light and fluffy! Loaded with grated zucchini, flavored with both lemon zest and juice, this is a small batch recipe of 6 muffins. Simply the BEST!!
For full recipe, visit -
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Lemon Zucchini Bread Recipe
This moist and delicious lemon zucchini cake is the perfect way to eat veggies while enjoying a sweet dessert! ???? Full Recipe:
Creator: Jackie Dodd
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Zucchini Lemon Muffins - Cooking with Ms. Hillary
Moist Lemon Zucchini Muffins with a Lemon Glaze Frosting
Delicious and moist zucchini lemon muffins recipe with a lemon glaze frosting. So good!
UPDATED RECIPE:
Ingredients
-2 cups flour
-1/4 cup sugar
-2 teaspoon baking powder
-1 teaspoon ground cinnamon
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1/4 teaspoon nutmeg
-1 cup shredded zucchini
-1 cup 1% milk
-1/4 cup canola oil (I use avocado oil)
-1/4 cup maple syrup
-2 tablespoons grated lemon rind
-1/4 teaspoon lemon extract
-2 eggs
-1 cup powdered sugar
-2 tablespoons fresh lemon juice
-1/2 teaspoon vanilla extract
Instructions
1) Preheat oven to 350 degrees.
2) Lightly spoon flour into dry measuring cups; level with a knife. In a large bowl, Combine flour and the next 6 dry ingredients into a large bowl; make a well in the center of mixture.
3) In a small bowl; combine zucchini, milk, oil, maple syrup, lemon rind, lemon extract and eggs. Add this mixture to the dry mixture and stir until moist.
4) Spray muffin pan with cooking spray
5) Spoon batter into 12 muffin cups, filling 3/4 full.
6) Cook for 16-18 minutes or until wooden pick inserted in center comes out clean. Take muffins out of pan and let cool on wire rack for 10 minutes.
7) Combine powdered sugar, lemon juice and vanilla; stir with whisk. Drizzle over muffins.
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Lemon Zucchini Muffins
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