Happy Day before Friday! How has your week been going? It's been a fun week around here, with all new exciting things planned for the upcoming weeks. I am headed up North to visit family, this weekend. My grandparents have been moving, and should be moved in by Friday. When I visit Saturday, I am planning on taking my Grandmother to lunch and Antique shopping to give her a break from moving. My Uncle and Aunt are helping with the move, and visiting from California, who I haven't seen, since my cousin got married three years ago, which will be nice to catch up with them.
A Summer would be incomplete without a recipe devoted to one of Summer's most beloved vegetables, the Zucchini.
It is one of the most versatile vegetables to create just about any type of meal and
even dessert imaginable.
Growing up, I was like my daughter yesterday, when I told her,
I wasn't going to make cake or dessert,
that I was going to make Zucchini Muffins.
She looked straight at me, and told me that was just wrong,
to put a vegetable into something sweet.
I told her, I could have kept it a secret, and not told her!
Which is what my mother did!
We always had a salad or a vegetable growing up on our plates, and
my mother never really sauteed zucchini, I wouldn't have eaten it
instead she would simply grate it,
and squeeze lemon juice on it,
with a little salt and pepper, and never tell me what it was, just too try it.
I loved it!
My love of zucchini continued when my mother would make her Zucchini bread.
It wasn't sweetly glazed with lemon sugar,
instead she'd add raisins and walnuts.
These Zucchini lemon muffins, were surprisingly a hit with the family!
My son, ate his and all he could say was that they were interesting!
My daughter, kept insisting she wasn't going to eat a single one,
finally she gave in, and ate one up in two huge bites!
What I love about them, is that they were not only
light and full of lemony goodness,
but were just the right amount of sweetness,
with a slight hint of cinnamon!
Glazed Lemon Zucchini Muffins
2 cups all purpose flour
3/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
zest of one lemon
1/2 cup butter milk
1/3 cup vegetable oil
1 tsp. pure vanilla extract
2 eggs, slightly beaten
1 cup shredded zucchini
1 1/2 cups powdered sugar, sifted
2 tsp. fresh lemon juice
2 Tbls. milk
1. Preheat oven to 350F. Grease well or paper-line 12 (2 1/2-in) muffin cups.
2. Combine flour, sugar, baking powder, salt, cinnamon, lemon zest in a large bowl;
Combine buttermilk, oil, eggs, and vanilla in small bowl until blended. Pour buttermilk mixture into flour mixture. Mix until well combined. Add zucchini, stirring again, until well combined.
3. Spoon into prepared muffin cups, 2/3 of the way up. Bake 20-25 minutes or until toothpick inserted in center comes out clean.
4. Remove from pan, and place on rack to cool.
5. Combine powdered sugar, lemon juice and milk in small bowl, and stir until smooth.
6. Drizzle over warm muffins.
What is your favorite meal, dessert, recipe that you like to cook with Zucchini?
Have a fantastic day!
Until next time!