How To make Lemon Zucchini Muffins
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 container lemon yogurt
room temperature
1 egg
Zest and juice of 1 lemon 1/2 cup sugar
1/4 cup butter :
melted (1/2 stick)
1 medium zucchini -- shredded
1/2 cup chopped walnuts
Heat oven to 425 degrees. Combine flour, baking soda, salt and nutmeg in large bowl; mix well and set aside.
Stir together yogurt, egg, lemon zest and juice, sugar and butter in medium bowl. Add to dry ingredients; stir to blend. Stir in zucchini and walnuts.
Spoon batter into greased muffin cups until 3/4 full. Bake until golden brown, 20 to 22 minutes. Let sit 5 minutes; remove muffins to wire rack.
How To make Lemon Zucchini Muffins's Videos
Lemon Zucchini Bread
Lemon Zucchini bread is a simple recipe that uses up fresh zucchini from the garden! This recipe works well for late summer or fall, and pairs well with a cup of coffee.
Lemon Zucchini Bread | Delish
Get the full recipe from Delish:
INGREDIENTS
FOR THE BREAD
Cooking spray
1 1/2 c. all-purpose flour
1 tsp. baking soda
pinch of kosher salt
3/4 c. sugar
1/4 c. brown sugar
1 large egg
1 egg yolk
1/2 c. plain yogurt
Juice of 1/2 a lemon
1 tsp. pure vanilla extract
2 tbsp. lemon zest, divided
1 c. shredded zucchini, from about 1 zucchini
1 tsp. water
1/2 c. powdered sugar
FOR THE GLAZE
1/2 c. powdered sugar
1 tbsp. plain yogurt
2 tsp. water
1 tsp. lemon zest
DIRECTIONS
1. Preheat oven to 350 °. Line a 9”-x-5” loaf pan with parchment paper and grease with cooking spray.
2. In a large bowl, whisk together flour, baking soda, and salt.
3. In another large bowl, stir together sugars, egg and egg yolk until smooth, 1 minute. Add yogurt, lemon juice, vanilla, and 1 teaspoon lemon zest and mix until smooth. Add zucchini, then add flour mixture in 3 additions.
4. Transfer batter to prepared dish and bake until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes.
5. Let cool slightly in pan, then transfer to a cooling rack to cool completely.
6. Make glaze: In a small bowl, whisk together powdered sugar, yogurt, water, and lemon zest until smooth. Drizzle over cooled loaf. Slice and serve.
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Moist Lemon Zucchini Muffins with a Lemon Glaze Frosting
Delicious and moist zucchini lemon muffins recipe with a lemon glaze frosting. So good!
UPDATED RECIPE:
Ingredients
-2 cups flour
-1/4 cup sugar
-2 teaspoon baking powder
-1 teaspoon ground cinnamon
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1/4 teaspoon nutmeg
-1 cup shredded zucchini
-1 cup 1% milk
-1/4 cup canola oil (I use avocado oil)
-1/4 cup maple syrup
-2 tablespoons grated lemon rind
-1/4 teaspoon lemon extract
-2 eggs
-1 cup powdered sugar
-2 tablespoons fresh lemon juice
-1/2 teaspoon vanilla extract
Instructions
1) Preheat oven to 350 degrees.
2) Lightly spoon flour into dry measuring cups; level with a knife. In a large bowl, Combine flour and the next 6 dry ingredients into a large bowl; make a well in the center of mixture.
3) In a small bowl; combine zucchini, milk, oil, maple syrup, lemon rind, lemon extract and eggs. Add this mixture to the dry mixture and stir until moist.
4) Spray muffin pan with cooking spray
5) Spoon batter into 12 muffin cups, filling 3/4 full.
6) Cook for 16-18 minutes or until wooden pick inserted in center comes out clean. Take muffins out of pan and let cool on wire rack for 10 minutes.
7) Combine powdered sugar, lemon juice and vanilla; stir with whisk. Drizzle over muffins.
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How to make lemon Zucchini Muffins from scratch
I teach you how to make lemon zucchini muffins from scratch.
Lemon Zucchini Muffins
To get this complete recipe with instructions and measurements, check out my website:
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Easy Zucchini Muffins in 30 mins
⭐️ Get the Recipe:
Zucchini muffins have a soft and moist texture, are easy to make, and strike the perfect balance between indulgent and wholesome.
You can make them in less than 30 minutes and enjoy them for breakfast or as a snack.
⭐️ Ingredients
WET INGREDIENTS
½ cup (120 grams) milk, we use almond milk
¼ cup (55 grams) olive oil or another vegetable oil
⅔ cup (130 grams) sugar
1 tablespoon (15 grams) vanilla extract
2 medium (260 grams) zucchini about 10 ounces or 2 heaping cups, grated
DRY INGREDIENTS
2 cups (300 grams) all-purpose flour
2 teaspoons (8 grams) baking powder
1 teaspoon (4 grams) baking soda
¼ teaspoon (1.5 grams) salt
1 teaspoon (5 grams) cinnamon optional
ADD-INS
½ cup (80 grams) dark chocolate chips optional
½ cup (60 grams) walnuts chopped, optional
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️