Zucchini muffins
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Author:
Servings
15
Who doesn't love a good muffin with a delicious lemon flavor? In this recipe, zucchini is the secret ingredient. It helps the muffins retain moisture and makes them juicy and light.
Ingredients
- Zest of 1 lemon
- Juice of 1 lemon
- 2 firm zucchinis, approx. 300 g
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100g soft butter
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200g cane sugar
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4 eggs, small/medium
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275g wheat flour
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2 tablespoons poppyseeds
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2 teaspoons baking sode
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1 teaspoon vanilla powder
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1 pinch of sea salt
- 1 tsp. vanilla powder
- 1 pinch of salt
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Muffin paper liners
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4/5 cup icing sugar
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4 tablespoons Organic lemon olive oil
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1 small, firm zucchini in strips or edible flowers
Lemon olive oil icing
Garnish
Directions
Preheat the oven to 350°.
Coarsely grate the zucchini and place the grated zucchini in a sieve to drain some of the water.
Whisk the cane sugar, grated lemon peel, vanilla, salt, poppy seeds and butter together. Add the eggs one at a time. Fold the lemon juice and zucchini into the batter.
Sift the flour and baking powder into the dough and mix everything together carefully but thoroughly.
Divide the dough into muffin tins and bake them in the oven for approx. 10 - 15 min. Check whether the dough is cooked through with a skewer or fork. When the dough does not stick to the fork, they are ready. Let cool.
Combine the glaze ingredients together and spread over the cooled muffins. Decorate them with zucchini rolls or flowers and serve!
