Zucchini Lemon Harvest Muffins

Disclosure: This post may contain affiliate links which means that if you choose to make a purchase, I may earn a small commission at no extra cost to you. I greatly appreciate your support!

Summer is wrapping up and we have a boat load of Zucchini coming out of the garden. So of course I am putting zucchini in everything- tacos, pasta, muffins. The great thing about this particular recipe is you can’t really tell the zucchini is there. If you have kids, no need to tell them. Just let them taste the lemon icing on top and they will be sold!

These zucchini muffins are made with olive oil and are very moist and tasty. There is lemon zest inside the batter as well, and when these muffins are baking in the oven, the wonderful smells of cake and lemon fill the air. Anyone would be delighted to eat these for breakfast or dessert.

I won’t lie; there is quite a bit of sugar in this recipe… and I’d love to experiment and see if there are equally delightful with less sugar. I’m betting they are. But on the flip side, they are filled with zucchini, a vegetable… I’ll get my vegetables in one way or another 😉

But really, all things aside, my hubby, the super ultra healthy one, kept snacking on these and even brought some to work. It’s rare to see him going back for something this sweet… so I’m calling this one a winner!

Here’s the recipe:

INGREDIENTS

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cups sugar
2 Tbsp lemon zest
3 eggs
1 cup olive oil
1 Tbsp lemon juice
2 tsp vanilla extract
2 cups grated zucchini

(For the Lemon Icing)
2 1/2 cups powdered sugar
4 Tbsp lemon juice

DIRECTIONS

Heat oven to 350 degrees. Line a cupcake pan with paper cups. Lightly spray each cup with non-stick spray.

In a bowl combine flour, salt, baking powder and baking soda, and set aside.

In another bowl combine sugar and lemon zest and work the zest into the sugar with your fingers until fragrant.

In a large bowl, whisk together the sugar lemon mixture, the eggs, olive, lemon juice and vanilla. Stir in the dry ingredients (the flour mixture and the sugar mixture) until combined. Add in the zucchini and mix.

Use an ice cream scoop to spoon the mixture into each paper cup. You may get 24 muffins if you fill the cups up half way or 3/4 full.

Bake for 30 to 40 minutes. Check at 30 minutes. The muffins should be golden brown on top, and a toothpick or sharp knife should come out clean when they are done. Let the muffins cool on a rack or plate.

While the muffins are cooling, make the lemon icing. In a bowl combine powdered sugar and lemon juice until smooth. Drizzle over the top of each muffin.

Enjoy!

-Mandy Gatlin