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Delicious Lemon Zucchini Muffins baked with fresh ingredients

Lemon Zucchini Muffins

Delicious and moist muffins combining fresh zucchini and a burst of lemon flavor, perfect for any time of day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Squeeze out excess moisture.
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon lemon zest
  • 1/2 cup lemon juice
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Could substitute half with whole wheat flour.
  • 1/2 cup sugar Adjust according to taste.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease or line a muffin tin.
  2. In a bowl, mix the grated zucchini, vegetable oil, eggs, lemon zest, vanilla extract, and lemon juice.
  3. In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Baking
  1. Fill the muffin tin with the batter and bake for 20-25 minutes, or until a toothpick comes out clean.
  2. Let the muffins cool before serving.

Notes

These muffins are great served warm or at room temperature. They pair well with tea or coffee. For storage, keep in an airtight container at room temperature for 2-3 days or freeze for up to 2 months.