The rain has come and settled in, ready for a long stay so today was the perfect day to do some baking. Our kitchen reno is so close to being finished: only the flooring and tiling of the backsplash are left to go. This means I finally have my new bench tops in place and it’s been W-O-N-D-E-R-F-U-L.
I mean, we were making do before but it was a tad depressing trying to ‘clean up’ a makeshift MDF board bench that literally soaks up and displays all the stains…
But anyway, enough about that for now. I will do a proper reveal of the finished kitchen on my channel in the future. Now let’s get down to business, and by business, I mean Lemon and Zucchini muffins.
These little cakes are so fluffy and moist thanks to the addition of the zucchini. (Moist. That word everyone seems to hate. But seriously, have you looked it up in the thesaurus? Moist wins out of all the other options by far. Like, damp and soggy? No thank you!)
I added wholemeal flour to add some texture, and a little more fibre, a mere hint of cinnamon plus plenty of lemon zest for a tangy kick. These muffins as they are, freeze really well and make an excellent lunchbox filler.
Then top with a tart and tangy lemon glaze and you’re all set!
The batter makes enough for 12 standard sized muffins or a 23 cm round cake tin, though the baking time will have to be extended if making this as one cake.
I only added a simple lemon glaze on top to reduce the sugar amount a little, but if you were going all out then these would be excellent with a thick cream cheese icing.
Lemon and Zucchini Muffins
1 cup granulated sugar
zest of 2 lemons plus juice
1 cup coconut oil or other cooking oil
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp baking powder
1 1/2 tsp baking soda
1 cup all-purpose flour
1 cup wholemeal flour
1 cup grated zucchini
Juice of 1-2 lemons
1 cup icing sugar
Preheat your oven to 180 degrees Celsius and line a standard 12 muffin tin with paper cases.
In a large bowl combine the sugar and lemon zest. Rub together with your fingers until the oils in the lemon zest are released. Add the lemon juice, eggs and oil and beat well until combined.
In a separate bowl, sieve together the flours, baking soda, baking powder, cinnamon and salt. Stir well to ensure it’s all mixed well together.
Add the dry ingredients to the wet and fold in well. Fold in the grated zucchini.
Spoon the finished batter into the muffin cases. They should be filled just over 3/4 full.
Bake for 20 minutes. Leave them to cool and make the glaze by combining the lemon juice and icing sugar until it makes a thick but runny glaze.
Once the muffins are cool, drizzle with the glaze.*
*if you are freezing the muffins, omit the glaze. It doesn’t freeze that well.