I’m back again! A LOT has happened since we last chatted–and seeing that it’s been nearly a year since my last post (whoops), this is to be expected. I’ve worked part-time in health care, bought a house, given birth to a third little girl (Baby G) 2 weeks ago, and a bunch of other stuff that seems irrelevant now. But yeah, I’m on maternity leave, hungry as a wolf, and ready to whip together some recipes for you.
In other news, fall is upon us, folks, and you neeeeeeed to use up all those garden zucchini sitting on your counter before they rot away. Out here in the country, we joke that the only time you need to lock your front door is during zucchini season to avoid finding piles of zucchini dumped on your kitchen counter by well-meaning neighbors. In this case, my parents are those good souls who are basically swimming in garden-fresh zucchini, and they graciously delivered several big zucchini to my door this week.
And what do you do with piles of beautiful garden-fresh zucchini when you’ve already eaten zucchini bread (and zucchini patties, zucchini pasta, zoodles, etc., ad nauseam) ’til you’re blue in the face???
You make lemon zucchini muffins, obvs!
Think sweet, tangy, crusty little pastries with a little zucchini for texture. Drizzle a little lemony glaze on the muffin top with some lemon zest, and you will be happy forever…err, at least for the 5 seconds that it takes you to devour a muffin.
And, if you can’t eat the whole tray, or you just have really good self-control, there are a host of ways you can get rid of vegan lemon zucchini muffins.
- Take a tray of muffins to work and share with your coworkers to become everyone’s favorite person for a day. Bonus points if your coworkers can’t believe your muffins are vegan. (Spoiler alert: They won’t believe the muffins are vegan.)
- Feed them to your toddlers and relish the joy of knowing that you’re sneaking vegetables into their diets.
- Feed them to your spouse or significant other as part of a breakfast in bed.
- Hand out samples after church.
You get the idea.
So, basically, just bake yourself some lemon zucchini muffins. You won’t regret it, I promise. And, if anyone is looking for me, I’ll be holed up in my kitchen
nibbling on inhaling muffins and dreaming about all the ways I can eat zucchini.
- 2 cups all purpose flour
- ⅔ cup granulated cane juice crystals
- 2 Tbs cornstarch
- 1.5 Tbs aluminum-free baking powder
- ½ tsp salt
- 1.5 cups shredded zucchini
- ¼ cup canola oil (or oil of your choice)
- ¼ cup coconut milk (from a can)
- 6 Tbs almond milk
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tsp vanilla extract
- ½ cup confectioner's sugar (for glaze)
- 1 Tbs lemon juice (for glaze)
- Preheat oven to 350 degrees F.
- In a mixing bowl, stir together flour, cane juice crystals, cornstarch, baking powder, and salt.
- Add remaining muffin ingredients--zucchini, oil, coconut milk, lemon zest, lemon juice, and vanilla--to dry ingredients and stir together.
- Scoop muffin batter into prepared/lined muffin tin, dividing batter equally between 12 muffins.
- Bake at 350 degrees F for about 26 minutes, or until muffins are slightly golden brown at the edges, and a toothpick comes out clean.
- Allow muffins to cool for 10 minutes before removing from muffin tin. Mix confectioner's sugar and 1 Tbs lemon juice in a small bowl, and drizzle over muffins, if desired.
2. Use less sugar, if desired, for a healthier and lighter muffin option.