Moist Lemon Zucchini Muffins with a Lemon Glaze Frosting

Delicious and moist zucchini lemon muffins recipe with a lemon glaze frosting. So good!

UPDATED RECIPE:
Ingredients
-2 cups flour
-1/4 cup sugar
-2 teaspoon baking powder
-1 teaspoon ground cinnamon
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1/4 teaspoon nutmeg
-1 cup shredded zucchini
-1 cup 1% milk
-1/4 cup canola oil (I use avocado oil)
-1/4 cup maple syrup
-2 tablespoons grated lemon rind
-1/4 teaspoon lemon extract
-2 eggs
-1 cup powdered sugar
-2 tablespoons fresh lemon juice
-1/2 teaspoon vanilla extract

Instructions
1) Preheat oven to 350 degrees.
2) Lightly spoon flour into dry measuring cups; level with a knife. In a large bowl, Combine flour and the next 6 dry ingredients into a large bowl; make a well in the center of mixture. 
3) In a small bowl; combine zucchini, milk, oil, maple syrup, lemon rind, lemon extract and eggs. Add this mixture to the dry mixture and stir until moist. 
4) Spray muffin pan with cooking spray
5) Spoon batter into 12 muffin cups, filling 3/4 full.
6) Cook for 16-18 minutes or until wooden pick inserted in center comes out clean. Take muffins out of pan and let cool on wire rack for 10 minutes. 
7) Combine powdered sugar, lemon juice and vanilla; stir with whisk. Drizzle over muffins. 

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[Soulful-Scribes]

UPDATED RECIPE:
Ingredients
-2 cups flour
-1/4 cup sugar
-2 teaspoon baking powder
-1 teaspoon ground cinnamon
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1/4 teaspoon nutmeg
-1 cup shredded zucchini
-1 cup 1% milk
-1/4 cup canola oil (I use avocado oil)
-1/4 cup maple syrup
-2 tablespoons grated lemon rind
-1/4 teaspoon lemon extract
-2 eggs
-1 cup powdered sugar
-2 tablespoons fresh lemon juice
-1/2 teaspoon vanilla extract

Instructions
1) Preheat oven to 350 degrees.
2) Lightly spoon flour into dry measuring cups; level with a knife. In a large bowl, Combine flour and the next 6 dry ingredients into a large bowl; make a well in the center of mixture.
3) In a small bowl; combine zucchini, milk, oil, maple syrup, lemon rind, lemon extract and eggs. Add this mixture to the dry mixture and stir until moist.
4) Spray muffin pan with cooking spray
5) Spoon batter into 12 muffin cups, filling 3/4 full.
6) Cook for 16-18 minutes or until wooden pick inserted in center comes out clean. Take muffins out of pan and let cool on wire rack for 10 minutes.
7) Combine powdered sugar, lemon juice and vanilla; stir with whisk. Drizzle over muffins.

[mlawriting]

Yum! Definitely adding this to my priority recipes list to try.