Lemon Zucchini Muffins

I have a kid who won't eat zucchini.  Well actually I have two who won't, but one is grown and out of the house now, so I may have failed with that one.  The other two have throughout their lives been my co-conspirators.  This morning, #4 and I went to a Saturday morning farmers market.  I was explaining to her that my mother and I used to love visiting them when I was growing up.  She asked, "But why?"  Whaaaa? It was at that moment that I wondered if they may have mixed up my birth child with someone else at the hospital.  LOL!  

Okay back to the zucchini.  This time of the year, you can find them everywhere.  So #4 Lovely Lily and I made a plan to make lemon zucchini muffins to get #3 Canon (Can-my-man) to eat some zucchini.  Surely the zucchini would be oh so palatable in a tender, lemony sweet muffin!  Those of you who know me understand that I'm super happy with a kitchen full of kiddos, so we enlisted extra help and got down to the business of it.  These muffins are SO delicious, tender, sweet and tangy.  And guess what?  HEALTHY!   YAY!   SUCCESS!  

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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) flour
• 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

Step-by-step:

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.  I also want to take this opportunity to say that the photos will be a little less than... ahem... poised because I was rushing around trying to keep up with them.  

Your bakers for this recipe!  😀

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

1 cup vegetable oil (we are using sunflower oil today)

6 oz vanilla Greek yogurt

2 cups sugar

1 Tbsp fresh squeezed lemon juice

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

3 large eggs

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

3 cups AP flour

... being sifted!  LOL!!! 

1/4 tsp baking powder

everyone is tag teaming the ingredients!

1 tsp baking soda

1 tsp salt

Add lemon zest to dry ingredients and stir together.

2 tsp lemon zest

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

Add in zucchini and vanilla and stir by hand.

2 cups grated zucchini (~ 2 zucchini)

1 tsp vanilla (we are using clear Mexican vanilla)

Once combined, divide batter evenly into greased muffin tins.

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

Pretty, huh? 

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.  I made the glaze while the muffins were baking.

1 cup powdered sugar

1 - 2 Tbsp fresh lemon juice, depending on how tangy you want it to be

Topping.

Sprinkle zest over top of glaze.  Add glitter sugar if desired for extra sparkle.  Ha.  If you do this step, do it while the glaze is still wet so the topping will stick.

Light and delicious, but healthy and filling all at the same time!
A treat you can feel good about!

I hope you enjoyed this delicious recipe!  
Here are some others I think you'll enjoy:
Chicken Piccata with Sun Dried Tomatoes

Carrot Souffle ... Just like Piccadilly!

Pimento Cheese Spread

Salted Caramel Chocolate Cookies

Slow Braised Osso Buco Milanese

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.  I also want to take this opportunity to say that the photos will be a little less than... ahem... poised because I was rushing around trying to keep up with them.  

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.