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Ginger on 8.25.2014
Moist and rich, loved the lemon flavor. I will reduce the oil to 1/4 cup, as they came out of the pan a little greasy. Wonderful recipe, thank you Lindsay!
Lemon Zucchini Muffins
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Description
A sweet and tangy way to use your abundance of zucchini.
Ingredients
- 1 whole Small Zucchini
- ½ cups Sugar
- 2 whole Eggs
- 8 ounces, weight Plain Greek Yogurt
- 2 Tablespoons Lemon Juice
- 1 whole Lemon, Zested
- ⅓ cups Canola Oil
- 2 cups Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Baking Powder
Preparation
Preheat oven to 350 F. Grease (or use paper liners if you’re fancy and have them in your house) a muffin tin. This recipe makes about 12 muffins.
Grate the zucchini using a box grater or food processor.
In a large bowl mix together sugar, eggs, yogurt, grated zucchini, lemon juice and zest and oil.
In a separate bowl mix together the dry ingredients (flour, baking powder and baking soda). Add the dry ingredients into the wet. Mix until just combined.
Scoop about 1/3 cup batter into each liner in your muffin tin. Bake 15-18 minutes until a toothpick stuck into the center of a muffin comes out clean (or in my case a giant wooden skewer—I work with what I have).
Recipe adapted from cookingabluestreak.com.
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Angie Holladay on 12.18.2019
I used vanilla greek yogurt and it was wonderful! Added a little something extra. I was a bit suprised at how the muffins don’t brown as most muffins- because of the small amount of sugar? They were good and moist though!