Anything that has zucchini included for a dish sparks my interest.
One thing about zucchini, its such a subtle ingredient when its added to a dessert that I love.
Honestly, it doesnt sound great, but it keeps the baked goods super moist.
Image by Laura in The Kitchen
In a large bowl, whisk together the eggs, and sugar until thick and pale.
Then, add the oil, vanilla, thyme, shredded zucchini, and lemon zest until fully combined.
Fold over the dry ingredients into the mixture.
In a small bowl, mix together the ingredients for the topping and sprinkle on for each muffin.
Bake the muffins for about 20 minutes or until golden brown.
These would be great for a summer picnic.
