lemon zucchini muffins
Author: 
Serves: 12
 
Ingredients
  • 5 cups Shredded Zucchini
  • ½ cup, plus 3 TB of Sugar (divided)
  • Zest from 2 Lemons
  • 2 cups Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 8 TB Butter (melted and cooled) divided
  • ⅓ cup Honey Vanilla Yogurt (I like Greek Gods)
  • 2 eggs (beaten)
  • 2 TB Lemon Juice
Instructions
  1. Preheat oven to 375.
  2. Shred a large zucchini to make 5 cups of shredded zucchini. Combine zucchini with lemon zest and 2 TB of sugar. Set aside for 20 minutes. Once the zucchini has sat for 20 minutes, squeeze out excess water and use a paper towel to remove any additional moisture.
  3. Combine flour, baking soda, and baking powder. Set aside.
  4. Melt 6 TB of butter and let cool. Once cool, combine with yogurt, eggs, ½ cup of sugar, and 2 TB of lemon juice. Add to the zucchini.
  5. Gradually add the mixture to the dry flour mixture. Mix by hand until combined.
  6. Distribute into a greased muffin tin.
  7. Bake 30 minutes.
  8. Brush muffins with remaining 2 TB of melted butter and sprinkle with 1 TB sugar.
Recipe by Dining with Alice at https://diningwithalice.com/breakfast/lemon-zucchini-muffins/