Name: Lemon Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup grated zucchini (about 1 medium); 3/4 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 2 tbsp fresh lemon juice; 1 tbsp lemon zest; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 tsp vanilla extract

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I just made these Lemon Zucchini Muffins, and they turned out light, fluffy, and incredibly moist—thanks to the grated zucchini. A simple lemon glaze adds the perfect tangy-sweet finish. They're excellent as a quick breakfast, a grab-and-go snack, or even a light dessert.

Why I’ll love this recipe

I love that these muffins are so easy to whip up and perfect any time of day—morning with coffee or as an afternoon pick-me-up. I also appreciate how the zucchini adds hidden moisture and texture without a vegetable taste, plus that bright lemon flavor—such a winning combo.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the muffins:

1 ½ cups all‑purpose flour
½ teaspoon kosher salt
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup plain Greek yogurt or sour cream
2 tablespoons fresh lemon juice (from about ½–1 lemon)
8 tablespoons unsalted butter, softened
1 cup granulated sugar
4 teaspoons lemon zest (from 2 lemons)
3 large eggs, room temperature
1 cup grated zucchini, slightly drained on paper towel

For the glaze:

¾ cup powdered sugar
1 ½ to 2 tablespoons fresh lemon juice (from about ½–1 lemon)

Directions

Preheat oven to 350°F and line a 12‑cup muffin pan with liners.
In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
In a small bowl, whisk together lemon juice and Greek yogurt.
In a stand mixer fitted with paddle attachment, beat butter, sugar, and lemon zest on medium until light and fluffy (about 3–5 minutes).
Add eggs one at a time, mixing fully between each.
Add one-third of the flour mixture, then half of the yogurt mixture; repeat with remaining flour and yogurt mixtures, mixing until just combined. Avoid overmixing.
Fold in the drained zucchini gently until even.
Distribute batter evenly into muffin liners and smooth the tops.
Bake for 22–25 minutes (or 12–15 minutes for mini muffins), until edges are golden and a toothpick inserted comes out clean.
Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While muffins cool, whisk together powdered sugar and lemon juice until the glaze is thick yet drizzlable.
Drizzle the glaze over cooled muffins and enjoy.

Servings and timing

This recipe yields 12 muffins. Prep time is about 20 minutes, and bake time is 22–25 minutes.

Variations

I sometimes add blueberries, poppy seeds, walnuts, or chocolate chips to the batter—it’s all tasty with the lemon flavor.
For mini muffins, bake for 12–15 minutes.
Thinner glaze? Add more lemon juice. Thicker? Add more powdered sugar.
You can swap Greek yogurt for sour cream or use gluten‑free flour if needed.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days, and I reheat them briefly (about 10 seconds) in the microwave to enjoy warm.
To freeze: Cool muffins fully (unglazed), freeze in a freezer‑safe bag for up to 3 months, then thaw at room temperature before serving.

FAQs

Why use zucchini in these muffins?

I find zucchini adds moisture and bulk—similar to applesauce or bananas—without tasting like a vegetable, making the muffins moist and substantial.

What can I add to this zucchini muffin recipe?

I like tossing in blueberries, poppy seeds, chopped nuts, or even chocolate chips—they all partner well with the lemon flavor.

Can I make mini muffins instead?

Absolutely—I’ve made mini versions! I bake them for about 12–15 minutes instead of 22–25.

How do I adjust the glaze thickness?

For a thinner glaze, I add a splash more lemon juice (or a little milk/cream); for thicker, I stir in more powdered sugar.

Tips for keeping muffins from becoming soggy?

I always let the muffins cool completely before glazing, so the glaze stays on top instead of melting into them.

Conclusion

I adore these Lemon Zucchini Muffins—they’re quick, flavorful, and sneak in a veggie or two in the best possible way. The combination of lemon zest, moist zucchini, and a sweet glaze is just irresistible. I’m sure they’ll become a favorite in your kitchen too.

Lemon Zucchini Muffins

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Author: Sue
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 12 muffins
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Moist and tender lemon zucchini muffins bursting with fresh citrus flavor, perfect for a light breakfast or snack.

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, whisk together sugar, oil, eggs, lemon juice, lemon zest, and vanilla until well combined.
Stir grated zucchini into the wet mixture.
Gradually fold the wet ingredients into the dry ingredients until just combined; do not overmix.
Divide batter evenly among muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.