These are DELICIOUS! They are so light and fluffy, and lemony! They taste like summer! And, you get to use up a zucchini that’s been sitting in your fridge for a little bit too long! YUM!

Ingredients:

• 2 cups all purpose flour (then remove 2 TB and put back into bag of flour)
• 2 Tb of corn starch ( to replace the 2 TB of flour you removed)
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 cups sugar
• 2 TB lemon juice
• 1/2 cup buttermilk (If you don’t have buttermilk, just add 1/2 TB of white vinegar to your milk and let sit for 2-3 min)
• zest of 1 lemon
• 1 cup zucchini grated (on the cheese grater)

Glaze Ingredients:

• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB skim milk (or unsweetened coconut milk)

Directions:

1. Mix flour, salt, corn starch and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased muffin tin. It makes about 16 muffins.
6. Bake at 350 for 12-15  minutes.
7. While still warm, make glaze and spoon over the muffins and then sprinkle lemon zest over the top.