ZUCCHINI CITRUS MUFFINS

Starting July Zucchini is ready for harvest. The zucchini in my garden were amazing. I have baked, dehydrated, put them on the bbq, cooked, roasted and stuffed the zucchini. Zucchini are rich in many nutrients, and high in antioxidants Did you know zucchini are actually botanically a fruit? This was a breakfast muffin that I made part of a weekend family brunch. The zucchini muffin is in the middle. I also had zucchini bread and cookies on that plate.

Preheat oven to 375 to start

2 eggs
2/3 cup sugar
1/2 cup oil (olive or sunflower orcoconut)
grated rind of 1 lemon (1 Tbsp)
Juice of 1 lemon (1/4 cup)
1 1/2 cups Grated zuchinni unpeeled ( approx 2 small zuchinni)

Combine all above ingredients in a large bowl.

2 cups Flour (all purpose or whole wheat or spelt or gluten free)
2 tsp. baking powder
1/2 Baking soda
1/4 tsp. salt
1/8 tsp. nutmeg

Combine flour to nutmeg in a small bowl.

Mix the wet and dry mixtures and fold together gently until just mixed. Spoon into prepared muffin tins. Bake for 20-25 minutes 12 medium muffins or until done. Remove from pan and cool on a rack.

ENJOY!