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My friend owns a farm. We recently had lunch together, and she gave me some fresh goodies – jamaica (or hibiscus flowers), lemons, chiles, and two enormous zucchinis. They were each the size of my arm! She and her family dedicate a lot of time to growing delicious fruits and vegetables. I was inspired by everything that she gave me. So, I ended up baking some Zucchini Lemon Jalapeño Muffins.
There’s nothing teeny weeny about this zucchini! Check out these monster-sized zucchinis. They’re huge! (that’s what she said)… FYI, if you ever use a zucchini this size, you must cut it lengthwise to remove the seeds. The seeds are kind of like pumpkin seeds or butternut squash seeds. They are edible. Roast them for a fun snack.
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Most desserts in Mexico are sweet with a hint of spice. If you don’t like spice, you can use a can of green chiles. It’s very mild in taste compared to some of the bolder chiles like jalapeño or serrano. Or omit all together. My friend also gave me nearly 3 dozen lemons. When life gives you lemons, make Zucchini Lemon Jalapeño Muffins. LOL.
I can keep track of how many Zucchini Lemon Jalapeño Muffins I ate. If it were a bread, that would a totally different story. I could eat slice after slice.
NOTE: If you want to make a bread instead, bake in an 8 Inch x 4 Inch Loaf Pan for 45 minutes. Cool for 10 times on a wire rack.
You’re going to love these Zucchini Lemon Jalapeño Muffins. Warm them up, add butter, and pour yourself a big cup of coffee. Now that’s one of heck of breakfast! Or serve them with a bowl of chili or snack between meals. They make a scrumptious baked treat.
Zucchini Lemon Jalapeño Muffins
- Butter or cooking spray for greasing pan
- 1 ½ all-purpose flour
- 1 tsp ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ⅔ cup sugar
- ½ cup unsweetened applesauce
- ⅓ cup vegetable oil
- 2 tablespoons plain yogurt
- 2 teaspoons vanilla extract
- 2 lemons zested
- 1 jalapeño finely minced
- 1 ½ cups zucchini grated
- Preheat oven to 375 degrees F.
- Grease muffin tin with butter or cooking spray.
- In a bowl, sift flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a separate bowl, mix the egg, sugar, applesauce, oil, yogurt, and vanilla.
- Slowly add the wet and dry ingredients.
- I do this in batches until everything is well incorporated.
- Fold in the zucchini, lemon zest, jalapeño.
- Do this slowly and gently.
- Add a spoonful of the mixture to each of the muffin tin cups.
- Bake for 20-22 minutes, or until a toothpick comes out clean.
- Cool on a wire rack for 5 minutes.
I’m going to have to make a vegan version and let you know what i think! Love having friends with farms, there is. I thing like fresh veggies and fruits
my son would love these. he’s addicted to all veggies, maybe he;d like the jalapenos
Now I’ve got a new recipe to try, this looks great!!
What an interesting combo! I beat they are so moist.
These look absolutely delicious. I absolutely love anything zucchini.
They came out perfectly! I squashed my shredded zucchini and let it sit in a strainer to get rid of the extra moisture you warned about. The batter fit exactly into 12 standard paper baking cups. The muffins are delicious even though lemon and cinnamon are not my favorite combination. Next time I may try coriander instead.
Thank you for a great recipe!
So glad to hear you enjoyed this!