Lemon Zucchini Muffins
Lemon Zucchini Muffins offer a tender bite with a surprise twist that even the pickiest eaters will love. With zucchinis' neutral flavor, the combination possibilities are endless, and this lemon-flavored zucchini muffin recipe is sure to be a crowd-pleaser. It's a favorite in my family, and I'm confident you'll love it too!
Wash the lemon thoroughly and grate the yellow peel using a fine-hole grater.
Squeeze the juice from half a lemon and reserve the other half for other culinary uses.
Grate the zucchini using a medium-hole grater.
Combine the zucchini with 2 eggs, 120g of melted butter, 180g of sugar, 0.5 teaspoon of salt, grated lemon zest, and lemon juice. Mix thoroughly with a whisk.
Integrate the flour and baking powder into the mixture, whisking well until no lumps remain in the batter.
The mixture should form a liquid yet slightly dense dough.
Fill 2/3 of the muffin tins with the mixture, using muffin paper if the tins are not silicone.
The quantities provided will yield 17 medium-sized muffins.
Bake the lemon and zucchini muffins in a preheated oven at 200 degrees Celsius for 30-35 minutes, or until evenly browned and a toothpick inserted comes out clean. Let them cool on the counter for at least 1 hour before serving.
These Lemon Zucchini Muffins are incredibly aromatic, tasty, and tender. Enjoy them with the whole family.
Bon appétit!
