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5 from 3 votes


Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 16
Author: Butter With A Side of Bread


  • 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


  • Preheat oven to 350 degrees F.
  • 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.
  • Let cool. Brush with lemon glaze. Eat for breakfast, lunch and dinner. Repeat process as often as you have zucchini in the house.
  • *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!
  • Glaze directions:
  • 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.