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. 

5-Ingredient Berry Crisp Dump Cake

So yes, there are absolutely a ton of ways to make make cobblers, crisps, buckles, Brown Betty's and the like.  Maybe they've been so popular for a gazillion years because they are super comforting, super versatile, require few ingredients, and above all, super easy!  I mean let's face it, if you can just dump a few pantry ingredients together and throw the dish in the oven while dinner is being made and have something that warms everyone's hearts like this... then what's not to love?

This recipe is no exception.  You can use the frozen fruit of your choice to whip up something so homey and comforting that even the most novice of cooks will appear to be a seasoned baker.  This berry crisp dump cake is just perfect for times when you have unexpected guests, occasions when you need to bring a dish over for someone, or just a super easy weeknight dessert for the people you cherish the most - your family. 

Print this Recipe 

Ingredients:  

• Nonstick cooking spray for casserole dish
• 24 oz frozen mixed berries
• or fruit of your choice
• 1 box yellow cake mix
• 1 cup (16 Tbsp) melted butter 
• 1/3 cup rolled or quick oats
• 1/3 cup chopped pecans

Step-by-Step Photos:

This takes such little time to prep that you should go ahead and preheat the oven immediately to 350F.  

Begin by spraying a 9"x13" casserole dish with nonstick cooking spray.  

9"x13" casserole dish.  Nonstick cooking spray.

Dump in your frozen berries of choice.

24oz frozen berries or fruit of your choice

Evenly distribute the contents of 1 box of yellow cake mix over the top of the berries.

1 box yellow cake mix

In a small bowl, mix together 1/3 cup rolled oats and 1/3 cup finely chopped pecans.

1/3 cup rolled or quick oats

1/3 cup chopped pecans 

Add the oat/nut mixture to the top of the cake mix.

Oats/nuts

Top the oat/nut mixture with 1 cup melted butter, distributed evenly.

1 cup (16 Tbsp) melted butter

Now our little crisp is ready to pop into our preheated 350F oven until the filling is firm and the topping is golden brown and delicious!  Depending on your oven, this may take anywhere from about 55 min - 70 min or so. 

Berry crisp dump cake after baking

After removing the crisp from the oven, allow it to sit about five minutes or so while you find something lovely to serve it with - like vanilla ice cream, or whipped topping.  :)

I personally think this is a dessert best served warm.  Mmmm.

5-Ingredient Berry Crisp Dump Cake with Vanilla Ice Cream

I hope you've enjoyed this super easy and delicious recipe!  Scroll down for the written directions and some more great recipes.  

Here are some bonus recipes:
Easy Cajun Chicken Pasta Bake - Great for a crowd (or a house full of teenagers and their friends).  Good way to stretch your budget!

Easy Cajun Chicken Pasta Bake

Crawfish Fritters with Spicy Remoulade Sauce - Fun little pub-style appetizer for your gathering of friends that will be snapped up in a flash!

Crawfish Fritters with Spicy Remoulade Sauce

Creole Red Snapper - Moist, flavorful, and super easy for your favorite catch of the day!  (Grouper or halibut would be great options for this as well.)

Creole Red Snapper

Brady's Brussels Sprouts Hash - A fantastic and flavorful sauté of Brussels Sprouts as a new side dish you'll fall in love with!

Brady's Brussels Sprouts Hash

Spicy Fried Cauliflower Bites - These spicy little nuggets will make you forget you're eating veggies!

Spicy Fried Cauliflower Bites

Written Method:

• Preheat the oven to 350F.  
• Spray a 9"x13" casserole dish with nonstick cooking spray.  
• Dump in your frozen berries of choice.
• Evenly distribute the contents of 1 box of yellow cake mix over the top of the berries.
• In a small bowl, mix together 1/3 cup rolled oats and 1/3 cup finely chopped pecans.
• Add the oat/nut mixture to the top of the cake mix.
• Top the oat/nut mixture with 1 cup melted butter, distributed evenly.
• Bake at 350F until the filling is firm and the topping is golden brown and delicious!  Depending on your oven, this may take anywhere from about 55 min - 70 min or so. 
• After removing the crisp from the oven, allow it to sit about five minutes or so while you find something lovely to serve it with - like vanilla ice cream, or whipped topping.  :)