Lemon Glazed Zucchini Muffins

Total Time
40mins
Prep 10 mins
Cook 30 mins

great way to use up your surplus zucchini, from this weeks newspaper.

Ingredients Nutrition

Directions

  1. grease a muffin tin or line with paper liners.
  2. preheat oven to 400f.
  3. combine flour, sugar, baking powder, salt, nutmeg, and zest in a large bowl.
  4. mix in nuts and fruit.
  5. combine milk, oil and eggs in a small bowl, whisking until well blended.
  6. pour liquid into flour mixture, stirring well.
  7. add zucchini, stir until moistened.
  8. spoon evenly into muffin cups.
  9. bake 20-25 minutes until toothpick inserted in center comes out clean.
  10. remove from pan and place on a rack.
  11. mix confectioners sugar and lemon juice until smooth, and drizzle over warm muffins.
Most Helpful

5 5

Light and fluffy and oh so delicious. I used whole wheat flour for 1 of the 2 cups of flour called for. I replaced the sugar with 1/2 cup of honey and therefore, reduced the oil and milk to about 3/8 cup each. I added dried cranberries for the fruit. Fabulous. They also froze extremely well.

2 5

The recipe directions did not include adding the baking powder so my first batch was a huge waste of time and ingredients! I turned around and made a second batch and was disappointed.. These muffins were dense and not very flavorful. The best part was the glaze. Will not make again.

I followed the directions, but they never mentioned the baking powder. The dough was in the muffin cups when I discovered the error and dumped it all back in and added the B.P. Needless to say, the muffins were not the best. Should I try it again? The glaze was excellent.