Zucchini Muffins with Lemon Zest
by Editorial Staff
It’s no secret that zucchini makes excellent sweet pastries: juicy, moderately moist and without any zucchini aftertaste. An example of this is these wonderful muffins. Their base is grated zucchini, while lemon peel gives muffins a bright citrus aroma. For tea – what you need!
Cook: 50 mins
Servings: 6
Ingredients
- Zucchini – 100 g
- Flour – 90 g (2/3 cup 200 ml)
- Sugar – 40 g (1.5 tablespoons)
- Baking powder – 1 teaspoon
- Lemon (zest) – 0.5 pcs.
- Egg – 1 pc.
- Milk – 50 ml
- Salt – 1 pinch
Directions
- Sift flour and baking powder into a bowl, add sugar and salt.
- Then beat the egg into the mixture of dry ingredients and pour in the milk.
- Whisk the combined ingredients until a smooth dough is obtained.
- Wash young zucchini, wipe dry and cut off the edges. Grate the zucchini on a coarse grater and squeeze out the juice slightly.
- Use a fine grater to remove the yellow zest from half the lemon. We need about 1 teaspoon of zest.
- Transfer the grated zucchini and lemon zest to the dough.
- Stir the dough again.
- Divide the dough into portioned muffin tins, filling the wells approximately 2/3 full. There are 6 muffins in total.
- Bake the zucchini and lemon zest muffins in an oven preheated to 180 degrees for about 25-30 minutes.
- Remove the finished muffins from the molds, transfer to a plate and cool.
- Squash muffins with lemon zest can be served.
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