Zucchini Olive Oil Muffins

cooked zucchini muffins on a white background
Zucchini Olive Oil Muffins
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Zucchini Olive Oil Muffins
Print Recipe
  • 1 cup Almonds toasted
  • 2 cup all-purpose flour
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 tsp. Salt
  • 2 tsp. Cinammon ground
  • 1 tsp. Ginger ground
  • 1/2 tsp. Nutmeg ground
  • 3 ea. Egg large
  • 1 3/4 cup sugar
  • 1 cup MTOO Meyer Lemon Olive Oil
  • 2 tsp. Almond Extract
  • 2 1/2 cup zucchini finely-grated
Lemon Glaze
  • 1/4 cup Lemon juice
  • 1 cup Confectioner's Sugar
  1. Heat oven to 350. Line two cupcake tins with paper liners.
  2. In the bowl of a food processor, pulse the almonds until finely chopped. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, sugar, and olive oil. Stir on medium speed for 3 minutes. Add in the almond extract and mix until combined.
  5. Add the flour mixture into the stand mixer bowl and mix until combined. Scrape down the sides of the bowl and then mix for another 30 seconds.
  6. Stir the almonds and the zucchini into the batter.
  7. Divide the batter among cupcake tins, filling up to 3/4 full. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  8. Let cool completely.
  9. For the glaze, whisk together the lemon juice and confectioner’s sugar in small bowl. Drizzle over the muffins.
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