My Favorites I was excited to try them. I have never made my own zucchini bread, muffins, etc. but they were one of my favorite treats growing up. These were super yummy...my kiddos LOVE them!
(I doubled the recipe for the batter, but not the icing)
1/2 cup butter softened
1 cup sugar
1 cup finely shredded zucchini (I used my food processor)
lemon zest from 2 lemons plus lemon juice from one of them
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
2 cups confectioner's sugar
2+Tbsp lemon juice (I had to use WAY more than that to get my icing creamy)
In a mixing bowl cream butter and sugar. Beat in egg, zucchini and lemon zest. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture. Drop by Tbsp into mini muffin pan. Bake at 375 for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread drizzle over cooled muffins.