We’ll it’s that time of year again…zucchini is in full bloom! The first treat of the season is some zucchini muffins that my daughter helped me with. She had such a great time and keeps asking to eat the muffins all day long – I guess I’ll be making them many times this summer.
1 1/2 cups shredded zucchini
3/4 cup sugar
1/2 cup vegetable oil
1 1/2 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp ground cinnamon
2 tsp lemon zest
Preheat oven to 325 degrees and line or spray a muffin pan.
In a bowl, mix together the zucchini, sugar, egg and oil; set aside. In a separate bowl, sift together flour, salt, baking soda and baking powder. Stir in cinnamon and lemon zest.
Stir flour mixture into zucchini mixture until just blended. Fill muffin cups about 2/3 way full. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
1 thought on “Zucchini Muffins”
Just made these muffins this morning and they are a hit with all of us! I love the hint of lemon you get from the zest. The only change I did was instead of the oil, I used applesauce.