Description
Zucchini Muffins with a Zesty Lemon Glaze are way too delicious! They’re the perfect combo of carrot cake, zucchini bread, and oatmeal cookies, and I can’t get enough.
Ingredients
Scale
- ¾ cup whole wheat flour
- ½ cup quick oats
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (affiliate)
- ½ teaspoon allspice
- 1 medium zucchini, grated
- 1 large carrot, grated
- 2 large eggs
- 3/4 cup granulated sugar
- 6 tablespoons butter (affiliate), melted
- 1 lemon, juiced and zested
- ½ cup powdered sugar
Instructions
- Preheat oven to 325 degrees and grease large muffin tin.
- In large mixing bowl, whisk eggs and sugar together, then add melted butter.
- Add salt, cinnamon, and allspice. Mix well to combine.
- Add zucchini, carrot, 1 tablespoon of lemon juice, and 1 teaspoon of lemon zest. Stir.
- Add flour, oats, and baking powder. Stir gently to combine, scraping bottom and sides to incorporate all of the flour.
- Fill muffin tins about ⅔ full, then place in oven. Bake for 20-25 minutes, or until a toothpick comes out clean.
- Place on baking rack to cool.
- Whisk together powdered sugar and 2 tablespoons lemon juice. Drizzle over top of muffins as a glaze.
Notes
Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
- Prep Time: 10 mins
- Cook Time: 20 mins