Description
Bright and tender lemon zucchini muffins made with shredded zucchini and fresh lemon zest. Perfect for breakfast, snacks, or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or sour cream
- 1 1/2 cups shredded zucchini (squeezed dry)
- 2 tablespoons fresh lemon juice
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Line or grease muffin tin.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
- In a separate bowl, whisk sugar, oil, eggs, vanilla, and lemon juice until smooth. Stir in yogurt.
- Add wet ingredients to dry and mix until just combined. Fold in zucchini and optional nuts.
- Divide batter among muffin cups, filling 3/4 full.
- Bake for 18–22 minutes or until toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Make sure to squeeze zucchini dry to avoid soggy muffins.
- Add a lemon glaze for extra citrus flavor.
- These muffins freeze well—wrap tightly and store for up to 3 months.
- Use coconut oil for a subtle flavor twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 11g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon zucchini muffins, lemon muffins, healthy muffins, zucchini muffins, citrus baking