This is our new summer obsession, a way for me to get my toddler to eat fruit and veggies since e refuses to eat any plain. We have been eating these all summer and everyone in my family loves them, especially the tart lemon glaze on top.
Ingredients:
Muffins:
- 3 cups all purpose flour (I substituted 1 cup with oat flour)
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 Tbsp lemon zest
- 1 cup canola oil
- 6 oz Greek yogurt, lemon or vanilla
- 2-3 Tbsp fresh lemon juice
- 1 ¾ cups sugar
- 1 tsp vanilla extract
- 1 Tbsp lemon extract (optional)
- 3 eggs
- 2 cups grated zucchini/summer squash (liquid drained )
Lemon Glaze:
- 1 cup powdered sugar
- 2 Tbsp fresh lemon juice
- lemon zest (optional)
Directions:
- Preheat oven to 350 degrees and prepare muffin tins or loaf pans with baking spray.
- Combine the flour, baking powder, baking soda, salt in a bowl. Add in lemon zest, stir together, and set aside.
- In a separate bowl, cream the oil, Greek yogurt, lemon juice, sugar, extracts, and eggs in a bowl. Combining well.
- Stir the flour ingredients into wet ingredients, and mix until combined.
- Fold in zucchini and stir.
- Once combined, divide batter evenly in prepared pans.
- Bake for 15-20 minutes for muffins, 55-60 minutes for loaves, or until a cake tester comes out clean.
- Allow to cool before removing from the pan and placing on a cooling rack.
- While muffins cool, prepare the glaze by mixing together lemon juice, powdered sugar, and lemon zest together until well combined and relatively smooth.
- Drizzle the glaze over the top of the muffins and enjoy!!!!
