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Lemon Zucchini Muffins

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Delightfully fluffy muffins bursting with zesty lemon and tender zucchini, perfect for breakfast, snacks, or light desserts.

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the granulated sugar, vegetable oil, eggs, fresh lemon juice, lemon zest, and vanilla until well blended.
  4. Carefully stir in the grated zucchini.
  5. Gradually fold the wet mixture into the dry ingredients until just combined.
  6. Divide the batter evenly among muffin cups, filling each about 3/4 full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.

Notes

For a lighter version, substitute sugar with natural sweeteners or use gluten-free flour. Store in an airtight container for up to a week.

Nutrition

Find it online: https://onebrit.com/lemon-zucchini-muffins/