Want to know a secret? Zucchini is so mild, it's the perfect veggie to sneak into your kids' meals. In this recipe, shredded zucchini is stirred into muffin batter, providing plenty of vitamins A & C without making a fuss. Grated lemon rind and a little sugar keep these muffins delightfully light, fresh, and irresistible.
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup coarsely shredded zucchini
3/4 cup skim milk
3 tablespoons vegetable oil
1 large egg
How to Make It
Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.
These have been in staple in our house since 1995. They are easy to make and always come out light and fluffy. I typically do use more lemon rind than the recipe calls for and always use freshly grated nutmeg.
I love homemade muffins and make different ones every time we have guests. I thought 1 Tablespoon of Baking soda seemed excessive so I reduced it to 1/2 T. That may have been my problem. They were not light and fluffy. they were dense. I blame myself. However, I still didnt enjoy the taste. I would have liked more lemon and more zucchini. Sad that I wasted the time and ingredients!
I made these today and although I only tasted a small piece, it is obvious I did something wrong. They are not light and fluffy. I did use whole wheat pastry flour instead and added fresh lemon juice to the milk. I also added chia seeds, but followed the rest of the instructions. I will see how they taste. I was hoping for a cake like muffin, but that didn't happen. I do know they are healthy and that is my ultimate goal when I bake.
These were a big hit with my wine club. I cut the sugar and milk in half, added a 6 ounce container of low fat lemon yogurt. Great texture and flavor. Next time I will add more zucchini or some shredded carrots.
Recipe a good start. For a breakfast muffin I would add some cinnamon and a little more sweetner (my kids found it too bland otherwise). These would be a great dinner muffin to have with a summer soup. I would leave out the nutmeg and add some lemon thyme and/or dill.