Spiced Zucchini Olive Oil Muffins with Lemon Glaze
 
 
Cinnamon, ginger and nutmeg-spiced zucchini muffins are topped with a sweet tangy lemon glaze, making for the perfect breakfast treat.
Yield: 24 muffins
Ingredients
For the muffins
  • 1 cup (135 g) almonds, toasted
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • 3 large eggs
  • 1¾ cup sugar
  • 1 cup olive oil
  • 2 tsp almond extract
  • 2½ cups (300g) finely grated zucchini
For the lemon glaze
  • ¼ cup lemon juice
  • 1 cup confectioner's sugar
Instructions
  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 ¾ 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.
Nutrition Information
Serving size: 1 muffin
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/08/spiced-zucchini-olive-oil-muffins-lemon-glaze.html