Ingredients
- 3/4 cup granulated sugar
- 3 Tbs. olive oil
- 1 egg (or substitute like aquafaba)
- 1 tsp. pure vanilla extract
- 1/2 cup milk of choice
- 1 Tbs. fresh squeezed lemon juice
- 1 cup (135 grams) gfJules Gluten Free All Purpose Flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 Tbs. lemon zest
- 3/4 cup shredded zucchini
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 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.
Notes
Recipe is easily doubled. Muffins keep well after cooling, sealed in a plastic bag or tupperware-type container at room temperature.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.