1cuppacked shredded zucchini(about 2 small zucchini)
4orangesdivided
½cupunsalted buttersoftened
1 ½cupsgranulated sugar
1teaspoonvanilla extract
1large egg
2cupsall-purpose flour
1teaspoonbaking soda
½teaspoonkosher salt
For the glaze
2cupspowdered sugar
¼cupof orange juicefrom the oranges above
Instructions
Preheat oven to 425 degrees F. Grate zucchini and set aside.
Zest one orange, and juice all the oranges. You'll need 3/4 cup orange juice total, 1/2 cup for the muffin batter, and 1/4 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 1/2 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 1/4 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.