Lemon Zucchini Muffins

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Ingredients(makes 24 muffins)

Bread

  • 1 cup canola/vegetable oil
  • 6 oz vanilla Greek yogurt
  • 1 Tbsp fresh squeezed lemon juice
  • 3 large eggs
  • 2 cups sugar
  • 3 cups all purpose (AP) sugar
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp lemon zest
  • 1 tsp salt
  • 2 cups grated zucchini
    • (~ 2 zucchinis)
  • 1 tsp vanilla

Lemon Glaze

  • 1 cup powdered sugar
  • 1-2 Tbsp fresh squeezed lemon juice

Topping (optional)

  • 2 Tbsp lemon zest
  • Glitter sugar

Written Method:

Preheat oven to 350 degrees F.  Spray two standard sized muffin tins with non-stick cooking spray and set aside.  Also, grab some willing participants.  This is a super fun recipe to make with kiddos.  


Cream together oil, Greek yogurt, lemon juice and sugar.


Add in eggs one at a time beating well after each addition.


In a separate bowl, sift together:  flour, baking powder, baking soda, and salt.


Add lemon zest to dry ingredients and stir together.


Add dry ingredients to wet ingredients and mix just until combined.


Add in zucchini and vanilla and stir by hand.


Once combined, divide batter evenly into muffin tins.


Bake at 350 F until tester comes out clean (about 25 minutes).


Glaze.

Mix lemon juice and powdered sugar together until well combined.  With muffins on cooling rack set over a sheet pan, pour glaze over muffins.


Topping.

Sprinkle zest over top of glaze.  Add glitter sugar if desired for extra sparkle.  Ha.