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
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
30 grams (1/4 cup plus 1 tablespoon) organic oats
1 teaspoon organic cane sugar
Method Preheat oven to 350°F.
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.
Line a muffin pan with liners, fill three-quarters full.
Sprinkle the oats on top of the batter.
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.
Gluten Free - Just substitute the organic flour for 227 grams (1 1/2 scant cups) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.
High Altitude – Follow recipe as noted.