Lemon Zucchini Muffins

Juicy, soft, fluffy, aromatic, made from ordinary products! Zucchini cake is very easy and simple to prepare. No one will even guess that it contains this popular vegetable. It will only add additional moisture to the crumb, but will not affect the taste in any way. The aroma of the cake comes from lemon zest and juice.
cook time: 1h 20 min
Isla Thatcher
Lemon Zucchini Muffins

Nutrition Facts (per serving)

254
Calories
7g
Fat
42g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Salt (pinch) to taste
Sugar 160 g
Wheat flour 230 g
Eggs 1 pc
Zucchini (grated) 250 g
Vegetable oil 60 ml
Baking powder 1 tsp
Powdered sugar (for glaze) 50 g
Lemons 1 pc
Soda 0.5 tsp
Vanilla sugar 1 tbsp

Recipe instructions

Step 1

Step 1
How to make a zucchini cake? Prepare your food. You can take both young and late, mature zucchini. Their weight is indicated in grated form. Choose refined oil, egg — category C1. All products should be at room temperature, then the cake will rise better.

Step 2

Step 2
Sift the flour into a bowl, add baking powder, baking soda and a pinch of salt — it will serve as a flavor enhancer. Stir dry ingredients. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking.

Step 3

Step 3
Wash the lemon well with soda and a brush to remove the layer that is used to treat the fruit to prevent spoilage. Remove the zest from the lemon using a fine grater. Rub carefully so as not to touch the white layer — it is bitter. Then cut the lemon in half and squeeze out the juice, you will need 3 tablespoons for the dough. Squeeze the juice through a strainer to avoid getting any seeds in it.

Step 4

Step 4
In another bowl, add sugar, plain and vanilla. Add lemon zest to it. Mash the sugar and zest with a fork — this way the zest will release its flavor better.

Step 5

Step 5
Beat the egg into the sugar, pour in the vegetable oil and lemon juice. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

Step 6

Step 6
Using a whisk, mix the ingredients well until the sugar dissolves. You can use a mixer, but if the egg was warm, the sugar will dissolve quickly without it.

Step 7

Step 7
Wash the zucchini and remove the skin. If the zucchini is young and the peel is thin, then there is no need to cut it off. Also cut out the seeds from a mature zucchini. Grate the zucchini on a medium grater.

Step 8

Step 8
Add the grated zucchini to the beaten eggs. Lightly squeeze the zucchini mass, but do not pour out the juice, it may come in handy. Stir.

Step 9

Step 9
Pour flour into the resulting mass. Mix with a whisk until smooth. If the dough turns out to be too thick, pour a little of the reserved juice into it. The dough should become fluid and medium thick.

Step 10

Step 10
Take a suitable baking dish. I have a silicone one, size 20*9cm. This type does not need to be lubricated, but lubricate metal, glass or ceramic ones with a small amount of vegetable oil. Pour the dough into the mold and smooth the top.

Step 11

Step 11
Bake the cake in the oven preheated to 180°C for 40 to 50 minutes. The exact time will depend on your oven and pan size. Determine readiness with a wooden skewer — it will come out dry from the middle. Cool the finished cake, then remove from the pan.

Step 12

Step 12
Prepare the glaze. For it, take juice from the second half of a lemon and powdered sugar.

Step 13

Step 13
Pour the juice into the powder little by little, vigorously stirring it with a whisk, achieving the desired thickness.

Step 14

Step 14
Drizzle the frosting over the top of the cake. Garnish it with lemon zest, berries and mint. Serve to the table. Bon appetit!

Additional rubrics

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