Lemon Zucchini Muffins with Lemon Glaze

Hello again friends!
This evening I made these fabulous Lemon Zucchini Muffins with Lemon Glaze (original recipe here.) I changed the recipe I bit (thus the change in name) 

Lemon Zucchini Muffins with Lemon Glaze

Alexis's Lemon Zucchini Muffins with Lemon Glaze

• 1.5 cups of shredded zucchini
• 1/4 cup honey
• 1/4 cup brown sugar
• 1 egg
• 1/4 cup canola oil
• 1.5 cups whole wheat flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon ground cinnamon 
• 2 teaspoons lemon zest 
• For Lemon Glaze (optional but well worth the effort): 1/4 cup of lemon juice and 1/2 cup of sugar (you can use less depending on how much glaze, I would use less next time because I had extra, but make sure you do a 1:2 ratio for lemon juice: sugar.

1. Preheat oven to 325 degrees F (165 degrees C). Grease a muffin tin.
2. In a bowl, beat together the zucchini, sugar, egg, honey and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan. It will be quite sticky but don't worry!
3. Fill each muffin tin just over half way (they will puff up quite a bit!). Bake 20 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
4.  For the Lemon glaze (optional but well worth it!):
   Bring lemon juice and sugar to a boil (I used a small frying pan), turn off stove, and take pan off heat. Let it cool a few minutes and when it's become sticky, brush the glaze over the muffins. 

Enjoy!