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Vegan Lemon Zucchini Muffins
Ingredients
  • 2 cups all purpose flour
  • ⅔ cup granulated cane juice crystals
  • 2 Tbs cornstarch
  • 1.5 Tbs aluminum-free baking powder
  • ½ tsp salt
  • 1.5 cups shredded zucchini
  • ¼ cup canola oil (or oil of your choice)
  • ¼ cup coconut milk (from a can)
  • 6 Tbs almond milk
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tsp vanilla extract
  • ½ cup confectioner's sugar (for glaze)
  • 1 Tbs lemon juice (for glaze)
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