Zucchini Lemon Poppy Seed Muffins | Truffles and Trends
These Zucchini Lemon Poppy Seed Muffins are dairy-free, super soft and moist, and filled with fresh zucchini, zesty lemon flavor, and crunchy poppy seeds.
Full recipe from the blog:
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The Best Lemon, Zucchini Bread Recipe! We had so much Zucchini!
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loridianebrown@gmail.com
Lori Brown
po box 1183
Imboden, Arkansas
72434
Lemon Zucchini Bread
2 cups cake flour or all purpose
2 t. baking powder
1/2 t. Salt
2 eggs
1/2 cup oil
1 1/3 sugar
1/2 cup buttermilk
2 T. lemon juice
zest of 1 lemon
1 cup shredded Zucchini
glaze
1 cup powdered sugar
2 T. heavy cream
2 T. lemon juice
recipe for cake flour
take 1 cup of all purpose flour, take out 2 T. flour, replace with 2 T. cornstarch, mix, equals to 1 cup of cake flour
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Bread machine
Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker, 2 lb. loaf of bread, Stainless Steel/Black
Greenstalk Planters
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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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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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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. ❤️
Lemon Zucchini Bread
This lemon zucchini bread is brimming with blueberries and packed with luscious lemon flavor! Serve it glazed or not, everyone will love it.
You can print the recipe here
Ingredients
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
2 tablespoons fresh lemon juice about one large lemon
Zest from one lemon
1 cup zucchini shredded and drained
3/4 cup blueberries fresh or frozen, not thawed
Lemon Glaze
1 cup powdered sugar sifted
2 tablespoons fresh lemon juice or milk
Instructions
Preheat oven to 350 F. Butter and flour a 9x5 loaf pan.
whisk together flour, baking powder and salt and set aside.
Beat eggs with mixer until light yellow.
With mixer on low-medium speed, add oil and sugar, then buttermilk, lemon juice and zest.
Fold in zucchini.
Stir in dry ingredients just until combined.
Gently fold in blueberries.
Transfer batter to prepared pan and bake for 45-55 minutes.
Cool in pan on wire rack for 15 minutes.
Remove from pan and cool completely on a wire rack.
Prepare Glaze
When the bread is completely cooled, place a sheet of waxed paper under the cooling rack.
Prepare glaze by carefully combining glaze ingredients and drizzle over top of bread.
Notes
After greasing and flouring the loaf pan, wrap a paper towel around your finger and wipe clean the top one-inch of the inside of the pan. This keeps the top of the bread from curling up around the edges, allowing it to crown better.
Drain your zucchini through a sieve, but don’t toss the juice. Save it (freezing it in a zipper sandwich bag works great) to toss into stews and soups for added hidden nutrients.
Never over beat a quick bread or muffin batter as it can cause the baked good to be tough. Fold or stir in dry ingredients just until they disappear or almost disappear.
A simple hand mixer is perfect for beating the eggs and wet ingredients, no need for a big Kitchenaid for this recipe. Especially since you will be folding in remaining ingredients by hand.