How to make it

  • Preheat oven to 350 degrees. Line a 12-muffin tray with paper or silicone liners - the recipe states 12 muffins, but I ended up with a few more - so be prepared! :)
  • Combine the dry ingredients in a medium bowl (flour, almonds, baking powder, baking soda, salt, poppy seeds) and set aside.
  • In a small bowl, combine the lemon zest and the zucchini.
  • Beat the eggs and sugar with a handheld or standing mixer for 3 minutes, resulting in a pale and creamy mixture.
  • Add the zucchini/lemon zest mixture, buttermilk, and lemon extract and beat again, until combined.
  • Working quickly with a spatula, fold in the dry ingredients until they are mixed in. The key is to not overwork the mixture.
  • Spoon even amounts of batter into each muffin liner, filling each liner to the top. Bake for 30 minutes.
  • Remove from oven, let cool, and serve.

Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    love zuchinni and great flavor combo here high5 thanks
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    " It was excellent "
    peetabear ate it and said...
    Thank you for a great sounding Gluten free muffin... love lemon...and a 'grate' way to use up extra zucchini...I added the recipe to 101 gluten free place..five forks
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  • mokona 8 years ago
    I ended up with 16 muffins - Each muffin is approx 165.5 calories each with 4.3g of fat (3 points).

    Also - I bought slivered almonds from Trader Joe's and just ground them in a food processor. It was much cheaper that way! :)
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