Today I'm sharing some muffins — and not just any muffins, but lemon ones, and not just lemon, but also made with zucchini!)). Many of you probably already know that baked goods made with zucchini (or summer squash) turn out wonderfully unusual, moist, and of course delicious. I've baked with it before — Chocolate Cake with Zucchini. This time I went with a lemon version, and it turned out every bit as good as that chocolate one. The muffins came out incredibly tender, soft, "juicy," and melt-in-your-mouth — you can't taste the zucchini at all, since the lemon masks it beautifully. The flavor is intensely lemony, perfect for true lemon-dessert lovers, and I'm definitely one of them. So delicious! I got 18 small muffins out of this recipe.
Ingredients:
- 250 g zucchini
- 250 g flour
- 150 g sugar
- 100 g sour cream
- 100 g vegetable oil
- 2 eggs
- 1 lemon
- 1 tsp baking powder (heaping)
- 1 tsp vanilla sugar
- pinch of salt
- Glaze:
- 100 g powdered sugar
- 3-4 tbsp lemon juice + zest for garnish
How to cook lemon zucchini muffins
Zest the lemon using a fine grater, then squeeze out the juice — one lemon usually gives me about 70 ml of juice.
In a bowl, combine the eggs, sugar, and vanilla sugar, then beat with a mixer for a couple of minutes.
Add the vegetable oil, sour cream, lemon juice, lemon zest, and salt. Beat a little more until combined.
Grease the muffin molds with oil if needed — I used silicone molds, which don't need greasing. Fill the molds about 3/4 full with batter, then place in an oven preheated to 180°C (350°F) and bake for approximately 20–30 minutes. Let cool completely.
Zest the second lemon (optional, for garnish), then squeeze out the juice. In a bowl, mix together the powdered sugar and lemon juice, adding the juice gradually until you reach your desired glaze consistency — it should stay thick but become just slightly runny.
Spoon the glaze over the muffins and sprinkle with lemon zest. I also decorated mine with sugar pearls. Store the muffins in a container. I actually liked them even more the next day, after they had sat overnight on the counter in the container. These lemon zucchini muffins are tender, soft, boldly lemony, and absolutely delicious!
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