Go Back
+ servings
Print Recipe
No ratings yet

lemon zucchini muffins

Servings: 12 muffins

Ingredients

for the muffins:

  • 2 cups unbleached all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup canola oil
  • cup sugar
  • ½ cup buttermilk
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 cup grated zucchini

for the glaze:

  • 1 cup powdered sugar
  • juice of 1 lemon

Instructions

  • Preheat oven to 350 degrees F. Spray muffin pan with cooking spray.
  • In large bowl, combine flour, baking powder, and salt. Set aside.
  • In medium bowl, beat 2 eggs well, then add canola oil and sugar. Blend well.
  • Add buttermilk, lemon juice, and lemon zest and blend well.
  • Fold in zucchini.
  • Add wet mixture to dry ingredients and mix until just combined. Don't over mix.
  • Pour into prepared muffin pan. Bake in preheated oven for 15-18 minutes, or until toothpick comes out clean.
  • While muffins are baking, make the glaze.
  • Mix powdered sugar and lemon juice until well blended.
  • Drizzle over cooled muffins. Let glaze set and enjoy!