About this recipe: A sweet and tangy lemon glaze is poured over moist, lemony, courgette muffins. So good!
This is a solid recipe that produces nice moist not too sweet muffins. I would not normally grate and then measure the zucchini but I did this time. I grated one average sized zucchini and it came to a bit less than 2 cups. My container of lemon yogurt was only 6 oz so I added another 2 oz of plain greek yogurt. I will try making these next time using applesauce and oil beaten with the egg instead of the butter. I am glad I made these. Thanks for a nice easy recipe. UPDATE: I meant to say that these don't rise really high so don't be afraid to fill your muffin cups - there was some batter left over after making 12 regular muffins. - 30 May 2012 (Review from Allrecipes US | Canada)
Excellent way to use up all that zucchini from the garden. I used two cups of grated zucchini and followed the recipe as written. These are super moist and a nice change from regular zucchini bread. - 14 Aug 2012 (Review from Allrecipes US | Canada)
I made these to take on a roadtrip and they are wonderful. I used 3 T. butter and 3 T. oil instead of all butter and they turned out fine. Great way to use all that zucchini. Seems like most recipes for baked goods call for 2 cups zucchini so I've been shredding it and wringing the moisture out in a clean dishcloth, then freezing in 2 cup portions. - 12 Jul 2012 (Review from Allrecipes US | Canada)