That time of the summer is here. When your crops from the garden are starting to produce.
I can remember when I was a child, my parents having a pretty good-sized garden for a city lot in the south suburbs of Illinois. Each summer I would have the job of picking these great vegetables. We always had zucchini in two sizes. The first was about 10-12-inches long and 2-inches in diameter. Those were for frying, cooking and salads. The second type were the 'baseball bats.' I can remember they were the length of my forearm and about 4 to 5-inches in diameter. These were always used for baking. Mom would make dozens of loaves of delicious zucchini bread and freeze them so we would have it all year long.
This past week, I checked the zucchini plant and found that I had several ready for picking. I am a huge fan of zucchini bread or muffins and look forward to them each year. I found this recipe online and thought the combination of the lemon and zucchini would be a good combination. I was right. These were light and quite tasty.
Lemon Zucchini Muffins
INGREDIENTS:
I can remember when I was a child, my parents having a pretty good-sized garden for a city lot in the south suburbs of Illinois. Each summer I would have the job of picking these great vegetables. We always had zucchini in two sizes. The first was about 10-12-inches long and 2-inches in diameter. Those were for frying, cooking and salads. The second type were the 'baseball bats.' I can remember they were the length of my forearm and about 4 to 5-inches in diameter. These were always used for baking. Mom would make dozens of loaves of delicious zucchini bread and freeze them so we would have it all year long.
This past week, I checked the zucchini plant and found that I had several ready for picking. I am a huge fan of zucchini bread or muffins and look forward to them each year. I found this recipe online and thought the combination of the lemon and zucchini would be a good combination. I was right. These were light and quite tasty.
Lemon Zucchini Muffins
| 1 ½ cups shredded zucchini 1/4 cup white sugar 1 egg 1/2 cup vegetable oil 1 ½ cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda ¼ teaspoon baking powder 1 teaspoon ground cinnamon 2 teaspoons lemon zest 3 tablespoons uncooked oats 2 tablespoons sugar DIRECTIONS: 1. Preheat oven to 325 degrees F (165 degrees C). Grease and line muffin pan. 2. In a bowl, beat together the zucchini, sugar, egg, and oil. 3. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. 3. Pour the batter into the prepared pan. 4. Mix the oats and sugar together. 5. Sprinkle combined mixture on top of each muffin. 6. Bakes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely. |
Steve-
ReplyDeleteJust made these-turned out awesome-but I used the oats and brown sugar for my topping-thinking I may add some cinnamon to that mixture for the next batch. thanks for all these great recipes-and I did have a baseball bat size zucchini from my neighbors garden! take care-
Barb
oh yeah and I substituted sugar free applesauce for the oil :)
ReplyDeleteI <3 lemon in almost everything too. Thanks for another delicious zucchini recipe ~ mine are growing like crazy!
ReplyDelete