Zucchini muffin

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make a zucchini cake? Prepare your food. You can take both young and late, mature zucchini. Their weight is indicated in grated form. Choose refined oil, egg - category C1. All products should be at room temperature, then the cake will rise better.

2. STEP 2

   

   Sift the flour into a bowl, add baking powder, baking soda and a pinch of salt - it will serve as a flavor enhancer. Stir dry ingredients. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking.

3. STEP 3

   

   Wash the lemon well with soda and a brush to remove the layer that is used to treat the fruit to prevent spoilage. Remove the zest from the lemon using a fine grater. Rub carefully so as not to touch the white layer - it is bitter. Then cut the lemon in half and squeeze out the juice, you will need 3 tablespoons for the dough. Squeeze the juice through a strainer to avoid getting any seeds in it.

4. STEP 4

   

   In another bowl, add sugar, plain and vanilla. Add lemon zest to it. Mash the sugar and zest with a fork - this way the zest will release its flavor better.

5. STEP 5

   

   Beat the egg into the sugar, pour in the vegetable oil and lemon juice. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

6. STEP 6

   

   Using a whisk, mix the ingredients well until the sugar dissolves. You can use a mixer, but if the egg was warm, the sugar will dissolve quickly without it.

7. STEP 7

   

   Wash the zucchini and remove the skin. If the zucchini is young and the peel is thin, then there is no need to cut it off. Also cut out the seeds from a mature zucchini. Grate the zucchini on a medium grater.

8. STEP 8

   

   Add the grated zucchini to the beaten eggs. Lightly squeeze the zucchini mass, but do not pour out the juice, it may come in handy. Stir.

9. STEP 9

   

   Pour flour into the resulting mass. Mix with a whisk until smooth. If the dough turns out to be too thick, pour a little of the reserved juice into it. The dough should become fluid and medium thick.

10. STEP 10

    

    Take a suitable baking dish. I have a silicone one, size 20*9cm. This type does not need to be lubricated, but lubricate metal, glass or ceramic ones with a small amount of vegetable oil. Pour the dough into the mold and smooth the top.

11. STEP 11

    

    Bake the cake in the oven preheated to 180°C for 40 to 50 minutes. The exact time will depend on your oven and pan size. Determine readiness with a wooden skewer - it will come out dry from the middle. Cool the finished cake, then remove from the pan.

12. STEP 12

    

    Prepare the glaze. For it, take juice from the second half of a lemon and powdered sugar.

13. STEP 13

    

    Pour the juice into the powder little by little, vigorously stirring it with a whisk, achieving the desired thickness.

14. STEP 14

    

    Drizzle the frosting over the top of the cake. Garnish it with lemon zest, berries and mint. Serve to the table. Bon appetit!

Comments on the recipe

Polina

01.10.2023

4.8

I decided to make a zucchini cake. My zucchini was young, so I grated it on a fine grater along with the skin. Next, I made the dough according to the recipe - the consistency of the dough turned out to be a little thicker than for pancakes. I added a few black currants to the dough so that the cake was sour. Bake for 40 minutes in a pan lined with parchment paper, which was previously greased with butter. The cake baked well and did not stick to the paper. I decided to make the glaze a little thicker, so I used a little more powdered sugar. (the more powdered sugar - the thicker, the more lemon juice - the more liquid the glaze) The cake turned out very tasty, airy and tender, you can’t feel the zucchini, and the combination of sour berries with lemon cake and sweet glaze does not leave anyone indifferent! Thanks to the author for recipe!

Snowflake

01.10.2023

4.8

Nice recipe! Thank you! You can cook it like that.

Shura

01.10.2023

4.7

I know this taste, indeed, muffins with juicy vegetables are much better and tastier. So I like this recipe and recommend it to everyone! I recently tried zucchini jam, it was really good, I’ll have to look for the recipe...

Madame L

01.10.2023

4.8

Oh! The recipe is a fairy tale! Love at first sight!!!))) There are a lot of zucchini, just have time to turn around at the stove. Thanks for the amazing recipe!

Ira

01.10.2023

4.7

Irisha, I really didn’t expect that you could make muffins from zucchini! So interesting! I will try! Thanks for the recipe!!!<br />

Victoria

01.10.2023

4.8

Thank you so much for the recipe!) Yesterday I cooked it and didn’t even have time to take a photo when my beloved boys had already devoured everything)))

Marusya

01.10.2023

4.9

Thanks for the recipe! I looked at several recipes for muffins with zucchini and chose yours. Yummy!!!