Lemon-Lime Zucchini Muffins

Lime Zucchini Muffins- Moist and delicious zucchini muffins with a hint of lime, and a sugary nut topping. A delicious way to use up your zucchini!
Lime Zucchini Muffins

We thought the beetles had killed our zucchini plants, but I actually managed to nurse them back to health. I consider it a miracle, because I seriously have two black thumbs. So we are back to having zucchini again. I love baking with zucchini!

Lime Zucchini Muffins-005-1

I made these lime muffins on Saturday and they were phenomenal. I used an old recipe for lemon zucchini bread and tweaked it a little. I replaced the lemon with lime and added the sugary almond topping. Oh. My. Goodness. They turned out better than I could have imagined. I think they are my new favorite zucchini bread/muffin recipe. They are nice and moist and have a buttery flavor with a hint of lime. You can also make them with lemon, which is also good, but I preferred the limes. Plus, if you say they are lime muffins, no one will suspect that the green flecks are zucchini. How sneaky is that?
Lemon Lime Zucchini Muffins

My 8 year old declared these his favorite muffin ever. I can’t wait to go buy more limes so I can make them again. Like, tomorrow. Oh man, I’m drooling now.

Lemon or Lime Zucchini Muffins

1/2 cup butter
1 cup sugar
2 eggs
2-3 tsp lime or lemon zest
2 Tbsp lime or lemon juice
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups shredded zucchini
Topping:
1 Tbsp sugar
1/4 cup sliced almonds

Cream butter and sugar. Beat in eggs, zest, and juice. Stir in dry ingredients, then zucchini. Spoon into well greased or paper lined muffin cups. Sprinkle with sugar, then almonds. Bake at 325 for 18-20 minutes.

-Makes about 15 muffins (I made 12 muffins and a mini loaf)

 

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Comments

  1. Anonymous says:

    Oh my goodness, so yummy!!

  2. does she mean baking soda?

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