Zucchini Olive Oil Muffins

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cooked zucchini muffins on a white background
cooked zucchini muffins on a white background

Zucchini Olive Oil Muffins

Course Breakfast & Brunch



  • 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


  • Heat oven to 350. Line two cupcake tins with paper liners.
  • In the bowl of a food processor, pulse the almonds until finely chopped. Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  • 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.
  • 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.
  • Stir the almonds and the zucchini into the batter.
  • 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.
  • Let cool completely.
  • For the glaze, whisk together the lemon juice and confectioner’s sugar in small bowl. Drizzle over the muffins.
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