Description
Moist and tender lemon zucchini muffins bursting with fresh citrus flavor, perfect for a light breakfast or snack.
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
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 3/4 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.
Notes
- Do not peel the zucchini; the skin adds extra nutrients and color.
- For extra lemon flavor, drizzle muffins with a simple lemon glaze.
- These muffins freeze well for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
