Zucchini Olive Oil Muffins
  • 1cup Almondstoasted
  • 2cup all-purpose flour
  • 1tsp. Baking Powder
  • 1/2tsp. Baking Soda
  • 1tsp. Salt
  • 2tsp. Cinammonground
  • 1tsp. Gingerground
  • 1/2tsp. Nutmegground
  • 3ea. Egglarge
  • 1 3/4cup sugar
  • 1cup MTOO Meyer Lemon Olive Oil
  • 2tsp. Almond Extract
  • 2 1/2cup zucchinifinely-grated
Lemon Glaze
  • 1/4cup Lemon juice
  • 1cup 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.