Lemon Zucchini Muffins {dairy-free}
Serves: 10 Muffins
  • 1¾ Cup Flour
  • 2½ teaspoons Baking Powder
  • ¼ teaspoon Salt
  • ¼ teaspoon Nutmeg
  • 1 Egg
  • ⅔ Cup Sugar
  • 2 teaspoons Lemon Zest
  • ½ teaspoon Vanilla
  • ¼ C. Canola or Vegetable Oil
  • ⅓ Cup Coconut Milk
  • 1 C. Zucchini, Grated
  • 1 recipe Lemon Glaze
  1. Preheat the oven to 350 degrees.
  2. Grease the wells of a non-stick muffin tin.
  3. In a bowl, mix together the flour, baking powder, salt, and nutmeg. Set aside.
  4. In another bowl, whisk together the sugar, lemon zest, and egg. Add in the oil and vanilla and whisk until well combined.
  5. Mix half of the flour mixture in with the wet ingredients.
  6. Mix in the coconut milk.
  7. Mix in the remaining flour mixture until just combined.
  8. Add the grated zucchini and stir in until just distributed.
  9. Divide the batter between 10 muffin tins.
  10. Bake in preheated oven for 15-18 minutes.
  11. Cool on a wire rack. Once cool, glaze the top of each muffin with a spoonful of Lemon Glaze.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/04/16/lemon-zucchini-muffins-dairy-free/