Lemon Zucchini Muffins

Lemon Zucchini Muffins are the perfect grab-and-go breakfast or afternoon treat with a cup of tea. These bakery worthy muffins are moist and fluffy with a sweet lemony taste.

What You’ll Love About Lemon Zucchini Muffins:

I’m sharing another great recipe using my zucchini harvest from my garden and let me just tell you, these Lemon Zucchini Muffins are just as good, if not better, than any fancy bakery you might visit.

When it takes everything in you to not go for thirds and fourths (because seconds is a given) you know the muffins have the IT factor.

While these are definitely a great muffin to make in the summer, with bright lemon flavor and zucchini in season, they are still just as welcomed during the cooler months. And honestly, if you live in a cooler climate like I do, they would be the perfect recipe to cheer up any gloomy day.

The great thing about this recipe is the simple ingredients and the uncomplicated steps. Grab a couple bowls, dump in the goods, mix it all up, and bake. Easy and done!

If you love lemon flavored baked goods like I do, try my Lemon Blueberry Breakfast Cake.

Simple Ingredients:

• All-purpose flour
• Baking powder and baking soda– Using both will help the muffins rise nice and tall.
• Granulated sugar
• Eggs– I use two eggs for a fluffy muffin texture.
• Avocado oil– I love using avocado oil because it has healthy fats and offers a neutral flavor.
• Honey– This adds sweetness with a floral, warm flavor.
• Vanilla extract– I use this both in the batter and for the glaze.
• Lemon– I use lemon zest and the juice for a bright citrus taste.
• Powdered sugar– This is the base of the glaze.

How To Make Lemon Zucchini Muffins:

See full instructions in recipe card below

Step One. Heat oven to 400℉ and line a 12 cup muffin pan with paper liners or spray well with non-stick cooking spray.

Step Two. Combine all the dry ingredients in a large bowl and set aside.

Step Three. In a medium bowl add eggs, avocado oil, lemon zest and juice, honey, and vanilla extract. Use a whisk to combine. Stir in zucchini.

Step Four. Add the wet ingredients with the dry and gently fold just until combined and you don’t see any raw flour. Use a large spoon or ice cream scoop to fill muffin cups.

Step Five. Bake muffins for 15-20 minutes or until the tops are golden brown, or a tooth pick inserted in the center comes out clean.

Step Six. While the muffins bake make the glaze in a small bowl by combining powdered sugar, vanilla extract, and lemon juice. When the muffins come out of the oven allow to rest 5-minutes on a cooling rack, then drizzle the tops with glaze.

Recipe Tips:

Common Questions:

Other Recipes You Might Enjoy:

• Chocolate Chip Zucchini Muffins
• Lemon Poppy Seed Tea Bread
• Blueberry Oatmeal Muffins
• Aloha Muffins

Lemon Zucchini Muffins

Lemon Zucchini Muffins are the perfect grab-and-go breakfast or afternoon treat with a cup of tea. These bakery worthy muffins are moist and fluffy, with a sweet lemony taste.

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Rest time: 5 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 muffins

Calories: 240kcal

Equipment

• 2 mixing bowls
• 1 12 cup muffin pan

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients:

• 2 large eggs
• 1/2 cup avocado oil or use vegetable oil melted butter
• 1 lemon zested and juice about 1 tablespoon
• 1/3 cup honey
• 1 tsp vanilla extract
• 1 1/2 cups shredded zucchini, about 1 large zucchini do not squeeze out any liquid

Lemon Glaze:

• 1/2 cup powdered sugar
• 1 tbsp lemon juice
• 1/4 tsp vanilla extract

Instructions

Heat oven to 400℉ and line a 12 cup muffin pan with paper liners or spray well with non-stick cooking spray.

• Combine all the dry ingredients in a large bowl and set aside.
• In a medium bowl add eggs, avocado oil, lemon zest and juice, honey, and vanilla extract. Use a whisk to combine. Stir in zucchini.
• Add the wet ingredients with the dry and gently fold just until combined and you don’t see any raw flour. Use a large spoon or ice cream scoop to fill muffin cups, about 3/4 full.
• Bake muffins for 15-20 minutes or until the tops are golden brown and a tooth pick inserted in the center comes out clean. You can also check for doneness by gently pressing the center and if it springs back they are done. Transfer muffins to a cooling rack and cool.
• While the muffins bake make the glaze. Add all the glaze ingredients to a small bowl and stir until smooth. If it is too thick add a little more lemon juice. You want the glaze to drizzle easily off a spoon.
• When the muffins are baked allow them to rest at least 5-minutes before drizzling with glaze. 10-minutes is even better. Enjoy warm with butter.

Notes

Tips:

 

• You do not need to remove any of the moisture from the zucchini. This will keep the muffins moist.
• If you want to be able to see the glaze on the tops of the muffins make sure they are completely cooled before drizzling with the glaze.
• Be careful not to overmix the muffins as they will turn out more dense than light and fluffy.

 

Common Questions-

 

Can I make these gluten-free?

Yes! Use your favorite 1:1 ratio gf flour blend.

Why did my muffins not rise?

This could be for several reasons. Make sure all your dry ingredients have not expired. Don’t overmix or undermix the batter. Fold gently just until the dry ingredients are moistened. Make sure your oven is hot enough.

Can I use frozen zucchini?

Yes. Make sure to completely thaw frozen zucchini in a colander so it has a chance to drain off the excess moisture it accumulated in the freezer but don’t squeeze out the liquid.

Do these muffin freeze well?

These are perfect for freezing. Make sure muffins are completely cooled before adding them to a freezer safe bag or container. Freeze for up to 3 months.

Do these need to be refrigerated?

No. While the muffins will last longer if you keep them in the refrigerator they can also dry out. I like to store mine in a sealed container between layers of paper towels. Muffins will keep at room temperature sealed for 3-4 days.

 

Nutritional facts include 1 muffin

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

 

Nutrition

Calories: 240kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 160mg | Potassium: 80mg | Fiber: 1g | Sugar: 19g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg

Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.