By popular demand, here is the recipe we use for Lemon Zucchini Muffins, commonly found on the table at breakfast these days since the zucchini are so plentiful…
2 cups all-purpose flour
1 cup shredded (unpeeled) zucchini
1/2 cup granulated sugar
Coarsely grated rind from 1 large lemon
1 tsp. each baking powder & baking soda
1/2 tsp. salt
3/4 cup buttermilk or soured milk*
1/4 cup vegetable oil
1/4 cup fresh lemon juice
The original recipe doesn’t call for it, but we often add a cup of blueberries, red currents, dried cranberries, etc.
- Lightly grease or spray nonstick muffin pans with nonstick cooking spray.
- In a large bowl, stir together flour, zucchini, sugar, lemon rind, baking powder, baking soda & salt.
- In a separate bowl, lightly beat egg; whisk in buttermilk, oil & lemon juice. Pour over flour mixture and stir just enough to moisten, being careful not to overmix.
- Spoon into prepared pans. Bake in 375*F (190*C) over for 25 to 30 minutes or until tops are golden and firm to the touch. Makes 12 muffins.
Make ahead: Store in airtight container for up to 2 days or freeze for up to 2 months.
* Due to our daughter’s food allergies, all of our muffins are egg, dairy, soy & peanut free. We use egg replacer and soured rice milk in place of the egg and buttermilk and these muffins turn out beautifully.