Zucchini, Ginger, And Lemon Muffins.

1. 1

   Preheat oven to 180 degrees Celsius.

2. 2

   Prepare the muffin tray, either silicone or aluminum. If using the latter, line with paper cupcake liners.

3. 3

   Grate the zucchini, ginger, coconut, and lemon peel.

4. 4

   In a blender or food processor, mix the zucchini, ginger, lemon zest, eggs, sugar, yogurt, and coconut.

5. 5

   Add a drizzle of olive oil while beating.

6. 6

   Sift the flours, baking powder, baking soda, and salt together.

7. 7

   Mix the flour mixture with the zucchini mixture, without stirring too much.

8. 8

   Pour the batter into the paper molds.

9. 9

   Bake for about 35 minutes, or until the muffins are brown, and a toothpick inserted in the center of a muffin comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.