HOW TO MAKE IT :
- Preheat oven to 425 degrees F. Grate zucchini and set aside.
- Zest one orange, and juice all the oranges. You’ll need ¾ cup orange juice total, ½ cup for the muffin batter, and ¼ cup for the glaze.
- In a large bowl, cream together the butter and sugar. Add in vanilla extract and egg. Beat in the orange zest and ½ cup of orange juice.
- Add flour, baking soda and salt, just until combined. Fold in the shredded zucchini.
- Line a muffin pan with cupcake wrappers or spray with baking spray. Use a large scoop and add batter.
- Bake in 425 degree oven for 5 minutes. After 5 minutes, reduce heat to 350 (without taking muffins out) and cook for an additional 10-12 minutes, or until a toothpick inserted in the middle comes out clean.
- While the muffins cool, make the glaze with whisking powdered sugar with ¼ cup orange juice until desired consistency. If it’s too thin add a little more powdered sugar. Drizzle over cooled muffins.
Notes
- For today’s recipe I used Cara Cara oranges.
- Baking the muffins in a hotter oven to start helps them rise quickly and create those rounded muffin tops we love!
- Store in refrigerator for 3-4 days or freeze for up to 3 months.
