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Ingredients
- Ingredients
- 3/4 cup granulated sugar
- 3 Tbs. olive oil
- 1 egg (or substitute)
- 1/2 cup milk of choice
- 1 Tbs. freshly squeezed lemon juice
- 1 tsp. pure vanilla extract
- 1 cup (135 grams) gfJules Gluten Free All Purpose Flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup shredded zucchini
- 1 Tbs. lemon zest
Details
Servings 8
Preparation time 20mins
Cooking time 50mins
Adapted from gfjules.com
Preparation
Step 1
Instructions
Preheat oven to 350F or 325F convection.
Prepare muffin pans by lining with muffin liners.
Add lemon juice to milk and set aside to curdle.
Grate or process zucchini using a fine disc of a food processor. Measure and set aside — do not press or squeeze dry.
Whisk dry ingredients plus lemon zest, then set aside. Beat sugar and oil together in a large mixing bowl. Add egg or substitute and vanilla, then mix until integrated.
Slowly add the dry ingredients to the lemon mixture, alternating with milk/lemon juice mixture. Beat until fully integrated. Fold in zucchini.
Spoon batter into prepared pans and bake for 25-30 minutes, depending on the size of muffins. Test for doneness by inserting a toothpick into the middle of a muffin — if it comes out clean or with some crumbs but not wet, muffins are done. Remove to cool on wire racks.
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