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Lemon Zucchini Muffins

Lemon Zucchini Muffins
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Lemon Zucchini Muffins are a moist and flavorful treat combining the bright zest and juice of fresh lemons with the subtle earthiness of grated zucchini. Perfect for breakfast, snacks, or dessert, these easy-to-make muffins use simple pantry ingredients and offer a tender crumb with a refreshing citrus twist. They can be customized with nuts, spices, or gluten-free alternatives, making them versatile and crowd-pleasing.

Ingredients

Scale

Wet Ingredients

  • 2 large eggs
  • 1/2 cup vegetable oil or melted butter (113g)
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour (190g)
  • 3/4 cup granulated sugar (150g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Main Additions

  • 1 cup grated zucchini (about 1 medium zucchini), excess moisture squeezed out

Optional Add-ins (Variations)

  • 1/2 cup chopped walnuts or pecans
  • 1/2 teaspoon cinnamon or ginger
  • Gluten-free flour blend as substitute for all-purpose flour
  • Substitute butter with coconut oil or plant-based butter for dairy-free version

Instructions

  1. Prepare the zucchini: Wash and grate fresh zucchini. Squeeze out excess moisture gently using a clean towel or cheesecloth to keep muffins moist but not soggy.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
  3. Combine wet ingredients: In a separate bowl, beat the eggs with the sugar until light and creamy. Then add the vegetable oil (or melted butter), lemon zest, lemon juice, and vanilla extract, mixing well.
  4. Blend wet and dry: Slowly fold the dry mixture into the wet ingredients, mixing just until combined to avoid dense muffins.
  5. Add zucchini and bake: Fold in the grated zucchini last. Spoon the batter into a greased or lined muffin tin. Bake at 350°F (175°C) for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.

Notes

  • Use fresh lemons for brightest flavor and natural zest.
  • Do not over-squeeze zucchini; leave enough moisture to keep muffins tender.
  • Measure flour by spooning and leveling to avoid dense texture.
  • Bring eggs and liquids to room temperature for better mixing and rise.
  • Check doneness starting at 20 minutes to prevent overbaking and dryness.
  • Customize with nuts, spices, or gluten-free flour as desired.
  • Cool muffins fully before storing in airtight containers.
  • Freeze individually wrapped muffins for up to 3 months.
  • Reheat gently to restore moist texture.

Nutrition

Keywords: lemon zucchini muffins, moist muffins, lemon zest, zucchini recipe, healthy muffins, easy breakfast muffins, vegetarian baking

Find it online: https://marysplate.com/lemon-zucchini-muffins/