Description
Lemon Zucchini Muffins offer a bright and refreshing twist on traditional muffins, combining tangy lemon zest and juice with moist, grated zucchini for a flavorful and tender treat perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Main Ingredients
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 ¾ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- ¾ cup sugar (or honey/maple syrup as alternative)
- 2 large eggs
- ½ cup melted butter (or oil; can substitute some with Greek yogurt)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the Zucchini and Lemon: Wash and grate the fresh zucchini. If the zucchini is very watery, gently squeeze out some excess moisture, but retain enough to keep the muffins moist. Then zest and juice the lemons to capture the bright citrus flavor.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, and salt. Mixing these dry ingredients ensures even rising and a uniform texture.
- Cream Wet Ingredients: In a separate large bowl, beat the sugar and melted butter together until light and fluffy. Add the eggs, lemon juice, vanilla extract, and lemon zest, mixing thoroughly to blend the flavors well.
- Combine and Fold: Gradually add the dry ingredient mixture to the wet ingredients, folding gently to prevent overmixing and preserve muffin tenderness. Fold in the grated zucchini carefully, ensuring even distribution without deflating the batter.
- Bake to Perfection: Preheat your oven to 350°F (175°C). Line a muffin tin with paper cups or grease it lightly. Evenly divide the batter into 12 muffin cups. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the muffin tops are golden brown.
Notes
- Do not overmix the batter to keep the muffins light and tender.
- Use fresh, firm, and unblemished zucchini for best moisture and flavor.
- Using room temperature ingredients helps them blend smoothly and evenly.
- If zucchini is very wet, squeeze out excess water but keep enough moisture for softness.
- Check muffins a few minutes before the recommended bake time to avoid drying out, as oven temperatures vary.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 55mg