Incredibly moist and tender, with a light crumb and fresh lemon flavour. These really do come together easily. They pop right out of my silicone muffin tray and should as well if you oil your metal one first. You could also use paper or silicone muffin cups.


3/4 C granulated sugar
zest of 1 lemon
1/2 C SOOC Eureka Lemon Olive Oil
2 large eggs
1 Tbsp SOOC Sicilian Lemon White Balsamic
1 Tbsp fresh lemon juice from 1 lemon
1.5 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 C grated zucchini see note


Preheat oven to 425 degrees F. Lightly oil a muffin tin with a few drops of olive oil. In a large bowl, combine the sugar and lemon zest. Mix until well integrated then add SOOC Eureka Lemon Olive Oil, eggs, SOOC Sicilian Lemon White Balsamic and lemon juice, whisk until well-combined.
Sift flour, baking soda, baking powder, and salt together in a smaller bowl and then turn into the sugar mix. Add zucchini and fold gently until the batter is evenly mixed.
Divide batter evenly among muffin cups, it will almost fill 12 regular sized cups. Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F and bake for another 12-14 minutes. When done, the muffins will be lightly golden on top and a toothpick inserted into the centers will come out clean.
Let cool for 10-15 minutes in the pan, then remove to a wire rack to cool completely.
Note: There is no need to squeeze water out of the zucchini, the water is needed in the batter to attain the right consistency.

prep time: 10 MINS cook time: 20 MINS total time: 30 MINS yield: 12 MUFFINS