Sunday, August 17, 2014

Lemon Zucchini Muffins with Lemon Glaze

We just returned from spending the summer in sunny California!  What a nice extended vacation.  We stayed with my Aunt who has the most fabulous fruit trees in her backyard.  How nice to go out and pick a lemon, orange or apple anytime we wanted.  I use lemons ALL the time when I cook and bake so this was just super convenient.  Also since it was so nice and hot where we were and you pick the lemons fresh off the tree you get this warm very juicy piece of fruit to use which was so easy to extract juice from.  The kids made fresh lemonade a few times which they absolutely LOVED.  The recipe that I made, Lemon Zuchinni Bread was super delicious and light and refreshing.  The perfect summer treat.

Beautiful Lemon Tree


1 c grated Zucchini
Zest of 1 lemon
2 TB lemon juice
1 c sugar
1/2 cup buttermilk (or scant 1/2 c of milk with 1 TB lemon juice mixed in)
2 eggs
1/2 cup canola oil
2 cups flour
2 tsp baking powder
1/2 tap salt

Lemon icing
1 c powdered sugar
2 TB lemon juice
1 TB milk


For cake mix dry ingredients (flour, salt, baking powder) together and set aside

In large bowl beat eggs, add sugar and oil and mix until combined.  Next add buttermilk and lemon juice and lemon zest. Fold in grated Zuchinni.

Add dry ingredients to wet and stir until well combined.

Pour into prepared lined muffin tins to make muffins or a greased loaf pan to make a cake.

Bake at 350 for 20-25 min for muffins or 40-45 min for loaf pan.

For the icing combine powdered sugar, lemon juice and milk together.  Drizzle over warm cake.


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