Lemon Zucchini Muffins

I loved these, but the kids were just so-so. I thought it was a great change of pace from the cinnamon flavored zucchini muffin

Ingredients

• 1 c all-purpose flour
• 1 c whole wheat flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 2 teaspoons grated lemon rind
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup coarsely shredded zucchini
• 3/4 cup milk
• 2 tablespoons coconut oil
• 1 tablespoon olive oil
• 1 large egg
• Cooking spray

Preparation

Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.

Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.

I topped with a glaze made of lemon juice and powdered sugar.