Description
Fresh lemon adds bright, zesty flavor to these tender, subtly sweet Zucchini Muffins. The perfect summer breakfast or snack!
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, melted & slightly cooled
- 1/2 cup granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla
- 1 and 1/2 cups finely shredded zucchini
Instructions
- Preheat oven to 350°F. Lightly grease a 12-cup muffin pan or line with paper liners. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a large mixing bowl, melt the butter and let slightly cool. Whisk in the sugar until smooth. Add the egg, lemon zest, lemon juice and vanilla and whisk until well combined.
- Stir in the flour mixture. Fold in the shredded zucchini.
- Divide batter evenly among the prepared muffin cups, filling each muffin cup 2/3 full.
- Bake for 20-22 minutes or until a toothpick inserted in the centers comes out clean. Let cool in the muffin pan for about 5 minutes and then transfer to a cooling rack to cool completely.