I’ve really been wanting a good, spring-ish muffin lately. And lately I tend to really over-do it with strawberries so that was off the table. Lemon? Yeah, I over-do that too. But add zucchini to the mix and these Lemon Zucchini Muffins are perfect!
These muffins are soft and fluffy(but not crumbly-fluffy), flecked with green zucchini and lemon zest, totally dairy free(the coconut just makes it better!) and drizzled with a lemon glaze that is just lemony enough. Not too tart, but still zingy.
For the muffin recipe, head on over to my site(just click HERE!) and for the glaze recipe, see the bottom of this post.
- 1 teaspoon Lemon Zest
- 1 C. Powdered Sugar
- 1 tablespoon Coconut Milk
- 2 teaspoons Lemon Juice(fresh)
- Place the lemon zest and powdered sugar in a small bowl. Pour in the coconut milk and lemon juice and stir with a fork or spoon until smooth. Use to glaze lemon zucchini muffins.
*******I LOVE zucchini and lemon together. I need to try these ASAP! Thank you Kayley! Isn’t she just so talented?! You should definitely go check out her Facebook page and Instagram feed. They are both packed with delicious food and photos that will make you drool! Go follow her right away!