Zucchini Lime Muffins

Zucchini Lime Muffins

  • Preparation 30 min
  • Cooking 30 min
  • Servings 1
  • Makes 1 dozen
  • Freezes Yes

These zucchini and lime cupcakes really do have a dual personality. Extra-fluffy thanks to the blended veggies, the morning version is served icing-free while their after-dinner draw comes from a zesty lime glaze drizzled on top. Muffins for breakfast, cupcakes for dessert? Yes, please!

Featured in RICARDO Magazine (BACK TO SCHOOL 2018)
  • Nut-free
  • Vegetarian

Categories

Ingredients

  • Muffins

    • 2 cups (260 g) zucchini, grated
    • 1 cup (210 g) sugar
    • 1/2 cup (115 g) unsalted butter, softened
    • 2 eggs
    • 2 limes, zest finely grated
    • 1/4 cup (60 ml) lime juice
    • 1 3/4 cups (265 g) unbleached all-purpose flour
    • 1 tsp baking powder
    • 1 tsp baking soda
  • Icing (optional)

    • 2 limes, zest finely grated
    • 2 tbsp (30 ml) lime juice
    • 1 cup (130 g) icing sugar

Preparation

  • Muffins

  • Icing

Note from Ricardo

For a nice touch, sprinkle the unbaked muffins with grated zucchini. Grate about ¾ cup (100 g) extra zucchini and divide among the muffins. And don't forget to add icing for the perfect after-dinner cupcake!

Personal Note