Lemon Zucchini Muffins Recipe

Anything that has zucchini included for a dish sparks my interest. One thing about zucchini, it’s such a subtle ingredient when it’s added to a dessert that I love. Honestly, it doesn’t sound great, but it keeps the baked goods super moist. These lemon zucchini muffins by Laura in The Kitchen look super vibrant and I love how the yellow lemon color pops out. The combination of thyme, lemon, and zucchini sounds herby and exotic which I would be interested in making because of it.

Ingredients:

• 1 1/2 cups of All-Purpose Flour
• 1/2 tsp of Salt
• 1/2 tsp of Baking Powder
• 1/2 tsp of Baking Soda
• 2 Eggs
• 1 cup of Granulated Sugar
• 1/2 cup of Olive Oil or Vegetable Oil
• 1 Tbsp of Vanilla Extract
• 2 tsp of Lemon Zest (about 3/4 of a lemon)
• 1 Tbsp of Thyme Leaves
• 1 1/2 cups of Shredded Zucchini (about one medium-sized zucchini)

For the Topping:

• 2 Tbsp of Brown Sugar
• 2 Tbsp of All-Purpose Flour
• 1 Tbsp of Cold Butter cut into small pieces
• Pinch of Lemon Zest (whatever is left from the lemon used in the batter)

Directions:

First,  preheat your oven to 350F. In a large bowl, whisk together the eggs, and sugar until thick and pale. Then, add the oil, vanilla, thyme, shredded zucchini, and lemon zest until fully combined. Fold over the dry ingredients into the mixture.

Next, place the liners in a muffin pan, and use an ice cream scooper to divide the batter evenly in the pan. In a small bowl, mix together the ingredients for the topping and sprinkle on for each muffin. Bake the muffins for about 20 minutes or until golden brown.

Overall, the presentation and final results of these lemon zucchini muffins look tasty and it’s a beautiful summer pastry. These would be great for a summer picnic.