LEMON ZUCCHINI MUFFINS

Lemon Zucchini Muffins are a favorite when the garden is bursting with fresh zucchini! More delicate than zucchini bread, you’ll love the fresh, bright flavor of added lemon and cinnamon too.

My mother-in-law’s garden is going crazy with zucchini this year and since we only live a few minutes away, she’s nice enough to share! I found a similar recipe for these muffins and altered it considerably and I have to say, the results are absolutely delicious! I’ve made six (yes, 6!) batches of these Lemon Zucchini Muffins just this week and have passed them out to friends and neighbors. Everyone loves them! They’ve got a lovely light flavor and fantastic texture. Plus they’re super easy to make- scroll down to see the video I created showing you how I make them!

Note: I know it sounds a little odd to have both cinnamon AND lemon in the recipe. Please, please, please just trust me on this- it works and tastes amazing!

Lemon Zucchini Muffins are a favorite when the garden is bursting with fresh zucchini! You'll love the fresh, bright flavor of added lemon and cinnamon too.

Lemon Zucchini Muffins are a favorite when the garden is bursting with fresh zucchini! More delicate than zucchini bread, you’ll love the fresh, bright flavor of added lemon and cinnamon too.

Lemon Zucchini Muffins

  • 1 3/4 cup flour*
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 cups shredded zucchini
  • 1/2 cup canola oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 TBSP lemon juice (1 lemon yields 2 tsp zest + 2 TBSP juice)
  • 2 tsp lemon zest

optional lemon glaze

  • 2 TBSP granulated sugar
  • 1 TBSP lemon juice

Combine sugar and lemon juice in a small glass bowl. Stir lightly. Microwave for 15 seconds. Stir. Microwave another 10 seconds. Let sit while you make the muffins- mixture thickens slightly with time.

Muffin Directions:

  1. Preheat oven to 350 degrees F.
  2. Combine dry ingredients in a medium sized mixing bowl. Add in zucchini and other wet ingredients and stir to combine. Dough will be thick. (Try not to use a mixer with muffins- they have better texture and rise higher when you mix them by hand!) Let sit about 5 minutes while you line the muffin tin with cupcake liners. Stir again- dough will be less thick. Scoop about 3 TBSP into each muffin liner- about 3/4 full. Bake at 350 degrees for 20 minutes.
  3. Let cool. Brush with lemon glaze. Eat for breakfast, lunch and dinner. Repeat process as often as you have zucchini in the house.
  4. *You can make these muffins with 100% all-purpose flour, but I loved the texture when I switched out 1/2 cup with whole wheat flour! So you’d use 1 1/4 cup all-purpose flour and 1/2 cup whole wheat flour. Yum!

Still have tons of zucchini? Here are more recipes we love ~

Lemon Zucchini Muffins - Butter With A Side of Bread

Lemon Zucchini Muffins - Butter With A Side of Bread

Lemon Zucchini Muffins - Butter With A Side of Bread

Lemon Zucchini Muffins are a favorite when the garden is bursting with fresh zucchini! More delicate than zucchini bread, you'll love the fresh, bright flavor of added lemon and cinnamon too.  Lemon Zucchini Muffins are a favorite when the garden is bursting with fresh zucchini! More delicate than zucchini bread, you'll love the fresh, bright flavor of added lemon and cinnamon too.  

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Yields 16

LEMON ZUCCHINI MUFFINS

10 min

20 min

30 minTotal Time

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Recipe Image

Ingredients

  • 1 3/4 cup flour*
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 cups shredded zucchini
  • 1/2 cup canola oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 TBSP lemon juice (1 lemon yields 2 tsp zest + 2 TBSP juice)
  • 2 tsp lemon zest
  • optional lemon glaze:
  • 2 TBSP granulated sugar
  • 1 TBSP lemon juice

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine dry ingredients in a medium sized mixing bowl. Add in zucchini and other wet ingredients and stir to combine. Dough will be thick. (Try not to use a mixer with muffins- they have better texture and rise higher when you mix them by hand!) Let sit about 5 minutes while you line the muffin tin with cupcake liners. Stir again- dough will be less thick. Scoop about 3 TBSP into each muffin liner- about 3/4 full. Bake at 350 degrees for 20 minutes.
  3. Let cool. Brush with lemon glaze. Eat for breakfast, lunch and dinner. Repeat process as often as you have zucchini in the house.
  4. *You can make these muffins with 100% all-purpose flour, but I loved the texture when I switched out 1/2 cup with whole wheat flour! So you'd use 1 1/4 cup all-purpose flour and 1/2 cup whole wheat flour. Yum!
  5. Glaze directions:
  6. Combine sugar and lemon juice in a small glass bowl. Stir lightly. Microwave for 15 seconds. Stir. Microwave another 10 seconds. Let sit while you make the muffins- mixture thickens slightly with time.
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https://butterwithasideofbread.com/lemon-zucchini-muffins/

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