About recipe

With the dog days of summer comes the need for some light and bright muffins! This month, we give your typical zucchini muffin a twist with a touch of lemon zest. If you want to take it a step further, top the muffins with some sesame seeds for a non-traditional crunch!

Photo by Shaina Olmanson

Ingredients (serves 12)

• 2/3 cup canola oil
• 2 cups whole wheat flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/3 cup packed brown sugar
• 1 lemon, zested
• 2 eggs
• 2 1/2 cups grated zucchini (about 12 ounces)
• 2 tablespoons sesame seeds

Preparation

1. Preheat oven to 350 degrees Fahrenheit. Line muffin tins with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine sugar, brown sugar, lemon zest, eggs, and oil. Mix well to combine. Add zucchini and mix again.
4. Gently fold in the dry ingredients until no white streaks appear. Do not over mix.
5. Divide batter among muffin tins. Bake for 15-20 minutes until a tester comes out dry.
6. Let cool in pan for 5 minutes and then remove from muffin tin to cool further. Serve warm or at room temperature.