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

  1. Sift flour and baking powder into a bowl, add sugar and salt.
  2. Then beat the egg into the mixture of dry ingredients and pour in the milk.
  3. Whisk the combined ingredients until a smooth dough is obtained.
  4. Wash young zucchini, wipe dry and cut off the edges. Grate the zucchini on a coarse grater and squeeze out the juice slightly.
  5. Use a fine grater to remove the yellow zest from half the lemon. We need about 1 teaspoon of zest.
  6. Transfer the grated zucchini and lemon zest to the dough.
  7. Stir the dough again.
  8. Divide the dough into portioned muffin tins, filling the wells approximately 2/3 full. There are 6 muffins in total.
  9. Bake the zucchini and lemon zest muffins in an oven preheated to 180 degrees for about 25-30 minutes.
  10. Remove the finished muffins from the molds, transfer to a plate and cool.
  11. Squash muffins with lemon zest can be served.

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