These healthy zucchini muffins with a lemon glaze are sooo good and taste like summer to me! Maybe because I have always had a {small} vegetable garden and every year I plant zucchini to make some of my favorite summer recipes…including, double chocolate Zucchini Bread, the best classic zucchini bread, zucchini crumb cake (that is to die for!!), zucchini red onion flat bead, and of course Zoodles (yum!). I go through a lot of zucchini in the summer time! Good thing garden zucchini are famous for how prolific they are.
These Healthy Zucchini Muffins with Lemon Glaze are a great way to use zucchini and make the perfect breakfast or snack after you have been in the pool! Have you noticed your kids are extra hungry in the summer? I think being out school and playing outside just works up the appetite! At least that is the case with my boys!
I would say that this is great way to get more veggies into your kids, but did you know that technically zucchini is a fruit? Strange, but true! Still at our house we consider a veggie. A delicious one to add to bake goods. You can’t taste it but I love the texture (makes this moist) and the little green flecks it adds.
Feel free to sub the wheat flour and almond flour for regular flour, if you want, but I encourage you to use those flours when you have them. It gives the muffins an extra boost of nutrients and fiber. These freeze well to enjoy anytime!
I love to use this Lemon juicer (this one is the best!) for the glaze!
PrintHealthy Zucchini Muffins with Lemon Glaze
Description
These healthy zucchini muffins are wonderfully fluffy and tender, perfectly spiced and topped with a bright lemon glaze! Perfect for breakfast or snack!
Ingredients
- 1 cup all-purpose flour
- ¾ cup whole wheat flour (can replace with all purpose)
- ½ cup almond flour (can use all purpose instead)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- 1/2 cup unsweetened almond milk (or milk of choice)
- ¼ cup avocado oil or melted coconut oil
- 2 large eggs
- ½ cup brown sugar (or cane sugar)
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, no need to squeeze out excess water
- ½ cup chopped walnuts (optional)
Glaze:
- 1 1/2 cups powdered sugar
- Lemon Juice
Instructions
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Preheat the oven to 400°F and prepare a 12-cup muffin tin. Grease or line your muffin pan, unless using silicone ones.
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In a medium bowl, combine the flours, baking powder, cinnamon, nutmeg, and salt.
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In a large bowl, whisk together the almond milk, avocado oil, eggs, sugar, and vanilla. Stir in the zucchini.
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Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Be careful no to overmix! Fold in the walnuts, if you are using them. Use a ⅓ cup measuring cup to scoop the batter into the prepared muffin pan.
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Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.
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Combine powdered sugar and enough lemon juice to make a glaze the right consistency for drizzling. Drizzle over muffins after they have cooled.
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