Zucchini Lime Muffins
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!
Ingredients
- 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
- 2 limes, zest finely grated
- 2 tbsp (30 ml) lime juice
- 1 cup (130 g) icing sugar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper or silicone cups.
- Place the zucchini in a glass bowl. Cover with plastic wrap and microwave for 3 minutes.
- In a food processor, purée the zucchini with the sugar and butter until smooth. Add the eggs, lime zest and juice. Mix for a few seconds. Add the remaining ingredients and mix until combined.
- Divide the batter between the muffin cups (see note). Bake for 25 minutes or until a toothpick inserted into the centre comes out clean. Let cool completely on a wire rack.
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!