Friday, August 15, 2014

Lemon Zucchini Muffins


We're still getting boatloads and boatloads of zucchini! More and more are delivered every week.  I'm always looking for new recipes on how to use it up! Today I bring to you yet another magnificent Zucchini recipe!   
I'm also on the lookout for new zucchini recipes and ideas!! Please let me know what your favorites are! 

Lemon Zucchini Muffins

15 Muffins
20 minutes to prep
16-18 minutes to bake

·       1 Zucchini grated (6 oz)
·       1 Cup of Sugar
·       2 Cups of Flour
·       ½ cup of Milk
·       2 Eggs
·       2 teaspoons of Baking Soda
·       Zest of 1 Lemon
·       Juice of 1 Lemon
·       ½ Cup of Vegetable Oil
·       ½ teaspoon of Salt
·       2 teaspoons of Vanilla

Preheat oven at 350 degrees.  Ready a muffin tin with papers.
Begin to whisk 2 eggs in a large bowl, add milk, oil, lemon juice, sugar, salt, and vanilla.  Beat it together.




Add Zucchini, lemon zest and baking powder, combine thoroughly.  Begin to add flour a ½ cup at a time to the mixture until all flour has been added.


 
Pour an even amount into each cup, you may need a second muffin tin, this will make about 15 muffins.




Bake for 16-18 minutes.



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