We love a light, summary treat, don’t we?! (Yes, yes we do!). I LOVE zucchini and had some extra in the fridge, so I decided to make zucchini bread. But, of course, I had to jazz it up a little. I’m also a fan of lemon pound cake and figured I’d test out a combo of zucchini and lemon. These just taste like summer vibes to me.
It’s always great when you can sneak in some veggies into dessert ;). These are perfect breakfast muffins, an excellent snack option, or a nice little after dinner treat (maybe with a little vanilla ice cream?). I didn’t add chia seeds, but I feel like these would be good with the egg subbed out for a chia egg. If you try that, let me know in the comments!
Lemon Zucchini Muffins
Makes 12 muffins
-1 cup Tigernut flour
-1/2 cup cassava flour
-1/4 cup arrowroot or tapioca starch
-1 tsp. baking powder
-1/2 tsp. baking soda
-1/8 tsp. salt
-1 cup of shredded zucchini, liquid squeezed out
-1/4 cup melted coconut oil
-1/4 cup maple syrup
-1/4 cup milk of choice (I use coconut milk)
-2 tbs. lemon juice
-2 tsp. lemon zest
-1 tsp. vanilla extract
Preheat oven to 375 F. Line a muffin tin with muffin liners.
Combine all dry ingredients (flours, powder, soda, salt) in a medium bowl and whisk until combined.
Beat all remaining ingredients together in a large bowl until combined.
Add the dry to the wet and beat until just combined. Divide batter evenly among muffin tin.
Bake for 25-27 minutes until a toothpick comes out clean. Let cool for 5-10 minutes in the muffin tin before removing muffins and transferring to a wire rack to finish cooling.