Zucchini Walnut Muffins with Citrus Rosemary Glaze

Zucchini Walnut Muffins with Citrus Rosemary Glaze
Zucchini Walnut Muffins with Citrus Rosemary Glaze

At the Statesboro Mainstreet Farmers’ Market last Saturday, I picked up a basket full of Screven County’s latest crop of zucchini. I’ve had some fun in my kitchen this week discovering fresh ways to prepare it. With a need for a grab-and-go breakfast, my Zucchini Walnut Muffins with a Citrus Rosemary Glaze fit the bill. Special thanks to my friendly neighbor, Ms. June, who allows me to use her backyard rosemary plant at my leisure.

Zucchini is 95% water. When shredded, it adds lost of moisture to baked goods.
Zucchini is 95% water. When shredded, it adds lots of moisture to baked goods.

Be sure to pick up a copy of this Sunday’s (June 1, 2014)  Statesboro Herald and read my food column, where I’ll dish on more fun facts about the summer squash and share inspired ways to eat it! No worries if you aren’t from around these parts. I’ll share my column on the Some Kinda Good Facebook page.

These sweet, nutty muffins make a delicious morning breakfast or afternoon snack with hot tea. The glaze is fragrant and simple to assemble.
These sweet, nutty muffins make a delicious morning breakfast or afternoon snack with hot tea. The glaze is fragrant and simple to assemble.

Zucchini Walnut Muffins with Citrus Rosemary Glaze

  • 1 cup of zucchini, grated
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½  cups all-purpose flour
  • ½  tsp cinnamon
  • ½ tsp pumpkin pie spice
  • ¾  tsp salt
  • ½  tsp baking soda
  • ½  tsp baking powder
  • 1 cup walnuts, chopped

For the Glaze:

  • 1 cup of confectioners’ sugar
  • Freshly squeezed juice of ½ an orange
  • 2 teaspoons of orange zest
  • 1 tablespoon of fresh rosemary, chopped

Place a rack in the bottom third of the oven and preheat to 350 degrees.  Grease a 12-cup muffin pan with cooking spray.

In a large bowl, whisk together the zucchini, sugar, oil, eggs and vanilla.  In a medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt, baking soda and baking powder. Using a rubber spatula, gently fold the flour mixture into the zucchini mixture just to combine.  Divide the batter evenly into muffin cups and gently drop muffin pan on the counter to remove any air.

Bake until a toothpick comes out clean and the top is golden brown, 35 – 40 minutes. Let cool in the pan on a wire rack for 10 minutes.  Meanwhile, in a small bowl, combine all ingredients for the glaze. Pop the muffins out of the pan and one by one, dip them into the glaze, in a circular motion. Place dipped muffins on a wire rack to cool and set. 

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