Lemon Zucchini Muffins

It is Zucchini season right now, which means you can get them at their peak freshness and you're probably seeing them at your local Farmer's Market. So, I wanted to make something delicious with them since it's the best time of year to buy them. I landed on Lemon Zucchini Muffins and I was pleasantly surprised by how delicious these are. These muffins are perfect for summer because they are so light and you can grab one to take on your hike or even just to the pool to chill. Find the recipe below for these Lemon Zucchini Muffins and make them all summer long.


Lemon Zucchini Muffins

Lemon Zucchini Muffins served in a plate

Top view of Lemon Zucchini Muffins

Side view of Lemon Zucchini Muffins

Lemon Zucchini Muffins

Makes 12


Batter

142 grams (1/4 cup) organic coconut oil

142 grams (5 ounces) organic zucchini, grated

30 grams (3 tablespoons) organic coconut sugar

142 grams (1/2 cup plus 2 tablespoons) organic sugar

2 teaspoon organic lemon flavor (like Frontier Co-Op)

2 organic large eggs

1 organic large egg yolk

227 grams (1 2/3 cup plus 2 tablespoons) organic all purpose flour

3/4 teaspoon baking powder

1/2 teaspoon fine sea salt


Topping

30 grams (1/4 cup plus 1 tablespoon) organic oats

1 teaspoon organic cane sugar


Method Preheat the oven to 350°F. Line a muffin tin with liners.


To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, sugar, coconut sugar and lemon flavor. Mix until combined and there’s no chunks of oil.


Add the eggs and grated zucchini, mix on low until combined.


In a separate bowl, add the flour, baking powder and sea salt. Whisk together. Add the flour to the mixing bowl, and mix on low until combined.


Fill muffin liners three-quarters full. Sprinkle the oats on top of the batter, then sprinkle the remaining 15 grams sugar on top of the oats.


Bake for 20 to 22 minutes or until a wooden pick inserted in center comes out clean.


Store in an airtight container for up to 5 days.


Gluten Free - Replace the organic flour with 227 grams (1 1/2 scant cups) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.


High Altitude – Follow the recipe as noted.


Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!