Ingredients
- 1¾ cup flour*
- ¾ cup sugar
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 cups shredded zucchini
- ½ 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
- optional lemon glaze:
- 2 TBSP granulated sugar
- 1 TBSP lemon juice
Recipe Description
My mother-in-law’s garden is going crazy with zucchini this year and since we only live a few minutes away, she’s nice enough to share! I found a similar recipe for these muffins and altered it considerably and I have to say, the results are absolutely delicious! I’ve made six (yes, 6!) batches of these muffins just this week and have passed them out to friends and neighbors. Everyone loves them! They’ve got a lovely light flavor and fantastic texture. Plus they’re super easy to make- click over to see the video I created showing you how I make them!
Click here to view Full Recipe Directions
