Gluten Free Lemon Zucchini Muffins

Delicious Veggie Packed Breakfast

Good morning friends,

I write to you today with a veggie packed sweet and delicious make ahead breakfast - it seemed fitting to start the new year that way, no?

These are quick to stir together and use the sweet moist zucchini available year round even when fresh veggies are sparce. The pop of lemon from lemon zest is perfect for perking up a winter day. I topped mine with cinnamon sugar, but you could also make a glaze with the juice from your lemon and a little confectioners sugar for a bigger hit of lemon!

The real secrets behind great zucchini muffins are squeezing out the excess moisture from the shredded zucchini, you mound it up in the center of a tea towel then squeeze over the sink, this really leaves you with moist but not gummy muffins.

The second really important thing is to take the muffin’s temperature when you are pulling them out of the oven. The color makes it hard to tell when they are done, but if they read 205F they are ready to go!

These are a delicious way to ease into January.

Happy Baking,

Rachel

---

Monthly Online Cooking Classes in Partnership with Turning Point at the University of Kansas Medical Center

Lemon Zucchini Muffins

Yield:24

405g (3 cups) gluten free 1 to 1 flour (King Arthur Measure for Measure or Bob’s Red Mill 1 to 1 has worked well here)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
3 eggs
70g (1/3 cup) olive oil
2 teaspoons grated lemon rind
2 teaspoons vanilla extract
300g (1 1/2 cups) sugar
12 oz (3 cups) shredded zucchini
1/4 c cinnamon sugar for topping muffins (optional)

Preheat oven to 350°. Put shredded zucchini in the middle of a tea towel, wrap it up and squeeze over the sink to remove as much moisture as possible. 

Combine the flour and next 4 ingredients (through baking soda) in a large bowl. Combine egg and next 4 ingredients in another bowl stirring until combined. Add drained zucchini; stir until well combined. Add the dry flour mixture and stir just until combined.

Divide batter evenly between 24 muffin tins lined with cupcake papers or greased.  Top with a sprinkle of cinnamon sugar or granulated sugar if desired. Bake at 350° for 24-30 minutes or until a thermometer reads 205F when inserted into the center of a muffin. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Zucchini Lemon Muffins

78.2KB ∙ PDF file

Download

Download