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Blue poppy seeds — lemon poppy muffins, strudel filling, coating
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Concentrated lemon — cakes, frostings, glazes, curds
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Blue poppy seeds — lemon poppy muffins, strudel filling, coating
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Concentrated lemon — cakes, frostings, glazes, curds
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Grate the zucchini (I use the fine side on my box grater). When the zucchini is completely grated use a cheesecloth, thin towel, or even just your hands to squeeze out the liquid. Its easiest to squeeze out the liquid in small increments, so just repeat with a few smaller batches of zucchini. The zucchini should end up noticeably drier, be clumped together, and have lost a significant amount of size. Set the zucchini aside. 2. In a bowl, combine the next seven ingredients (GF flour, sugar, baking powder, baking soda, egg, yogurt, and applesauce). Stir until a smooth batter forms. 3. Next, stir in the lemon juice. Finally, add the prepared zucchini and the poppy seeds. 4. Heat a non-stick skillet over medium heat. 5. When the skillet is warm, pour in about 2 tablespoons of batter for each pancake, fitting as many into the skillet as you can but still leaving room to maneuver a spatula. 6. When most of the bubbles on the top of the pancakes have popped and the batter is looking opaque, flip the pancakes. 7. Cook for an additional minute or two on the second side. Remove them from the griddle when the bottom is golden brown (easy to check by lifting up gently with a spatula). 8. Repeat until all of the batter has been used. Serve warm!