I already declared to Blake that I will be making approximately 122 varieties of zucchini bread or muffins this year. Our farm share overflows with summer squash and I believe it should all be turned into a variety of everyone's favorite slightly sweet and moist quick bread. I will reserve at least one or two squash for crispy zucchini roasted caprese sandwiches but only one or two the rest will be made into bread. Sweet potato zucchini bread, zucchini cornbread, chocolate spiced zucchini bread, and these lemon zucchini muffins will all be happening. Maybe twice. Maybe in cookie form. Who knows what we are capable of.
I started off zucchini month with these lemon zucchini muffins and I must say I am quite smitten. They radiate summer. The wonder of zucchini in bread is the moisture it provides. Also, zucchini is a vegetable, which makes it inherently healthful and these muffins healthful in return, right? Right! Lemon zest really brightens the muffins. I look forward to waking up to them every morning.
Lemon zucchini muffins
Makes 10 muffins (an odd number I know, but this is how many we get through while they are still fresh)
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/4 tsp salt
1/4 cup sugar
Zest from 1 lemon
1 tablespoons lemon juice
1/4 cup honey
1/2 cup coconut oil (or other neutral oil)
1 teaspoon vanilla extract
2 cups zucchini, grated
Preheat the oven to 375 degrees. Coat a muffin tin with nonstick spray.
Whisk together both flours, baking powder, and salt in a medium bowl.
In another bowl combine sugar, lemon zest, and juice. Press the lemon zest and sugar between your fingers. Mixture should look a little like wet sand. Whisk in the honey, coconut oil, eggs, and vanilla extract until combined. Stir in zucchini.
Add flour mixture to the wet ingredients and stir until just combined with a spatula. Fill muffin cups to the top and bake for 18-22 minutes, until golden brown on top. Let cool 5 minutes and then remove from the muffin tin to cool completely on a wire rack.