Zucchini Muffins with Lemon Glaze
Is your garden overflowing with zucchini? I have no sympathy–we picked almost 9 pounds of zucchini in one day. I planted 6 zucchini for just the two of us. Crazy, I know. But I figured I would eat one every day with an orzo salad dressed with a lemon-mint vinaigrette. This is one of my favorite lunches. But somehow, they got away from me and now my fridge is full of them. So I made these for breakfast. We loved them. If I was going to serve them for dessert, I would make the lemon cream cheese frosting that goes with my lemon cream cupcakes.
Zucchini Muffins with Lemon Glaze
Makes 4 muffins.
Ingredients
For the muffins:
- ¼ cup canola oil
- ¼ cup sugar
- 1 egg white
- 6 tablespoons flour
- ½ teaspoon baking soda
- ¼ teaspoon almond extract
- ¼ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ cup grated zucchini (squeeze dry before measuring)
Icing:
- ⅓ cup powdered sugar
- juice of half a lemon
Instructions
- In a medium bowl, beat together the canola oil and sugar.
- Add the egg white, almond extract, and spices and continue beating.
- Add the flour and baking soda and beat just to combine.
- Stir in the grated zucchini lightly.
- Divide between 4 lined muffin cups and bake at 350 for 20-22 minutes until a toothpick inserted comes out clean.
- Once completely cool, blend together icing ingredients and pour on top.
I love the lemon flavor with zucchini bread! I made a recipe once from another blog that added lemon zest and poppy seeds to the batter and it was delicious! I know I’d like the lemon glaze on these!
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hmmm yum! I know you guys are trying to use up your massive amounts of zucchini. you guys should send us some!
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What an interesting combo!
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yumm!
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