So, years ago, starbucks used to have a lemon zucchini muffin.

It was my most favorite things, ever.

And then, after years of indulging, with no explanation, they got rid of it. Supposedly, it was transitioning to a seasonal item, but that never happened. Nope. And I’ve spent years trying to recreate something similar.

Finally, I’m so excited to share that I’ve come up with a very similar verson. And one that even my self-proclaimed zucchini haters devoured with gusto.

Ingredients:

1 1/2 cup flour

1 tsp baking powder

1/2 tsp salt

1/2 cup butter, softened

1 cup sugar

2 eggs

1 Tbsp lemon zest (about 2 lemons)

1 cup shredded zucchini (about 1 large squash)

2/3 cup coconut milk, well shaken

juice of 1 lemon

1/2 cup powdered sugar

juice of one lemon

Directions:

Preheat oven to 350.

Grease a loaf pan.

Whisk together flower, baking powder and salt.

Using a stand or hand mixer, cream together butter and 1 cup sugar.

Add in eggs, one at a time, mixing until combined.

Add juice of 1 lemon, lemon zest, and shredded zucchini. Mix until combined.

Add 1/3 flour mixture. Combine. Add 1/3 cup coconut milk. Combine. Add 1/3 flour mixture. Combine. Add 1/3 cup coconut milk. Combine. Add 1/3 flour mixture. Combine. Add 1/3 cup coconut milk. Combine.

Pour batter into greased loaf pan.

Bake at 350 for 60 minutes. Checking for doneness after 45 minutes with a toothpick inserted. Remove bread when toothpick comes out clean.

Mix juice of 1 lemon and powdered sugar in a bowl to create a glaze. Pour over warm bread right away.

I like to serve immediately while still warm.