LEMON ZUCCHINI MUFFINS
Tender Lemon Zucchini Muffins made with classic ingredients and fresh zucchini overflowing from the garden! Sweet homemade muffins spiced with vanilla and cinnamon & brushed with a tangy lemon glaze.
Servings: 16
Calories: 168kcal
Ingredients
- 1 3/4 cups flour *See Notes
- 3/4 cups 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
- 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.
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.
Video
Notes
*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.
Nutrition
Calories: 168kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 118mg | Potassium: 128mg | Fiber: 1g | Sugar: 12g | Vitamin A: 89IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg