Lemon Zucchini Muffins

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I absolutely love lemon treats and I also love zucchini – so putting them together in these muffins is a double win! These fluffy muffins combine both lemon and zucchini for a wonderful treat.



Lemon Zucchini Muffins from The Foodie Army Wife

To begin, preheat your oven to 350 degrees. Line a standard muffin tin with papers and set aside.

In a bowl, combine 2 cups of flour, 2 teaspoons of baking powder, and half a teaspoon of salt.

2

Give those a stir and set it aside.

Now take a small zucchini (about 6 ounces), wash it, and trim off the ends.

3

Grate it. This should be about 1 1/4 cup.

4

Next zest an entire lemon. (You’re not done with the lemon.)

5

In a mixing bowl, whisk together 2 eggs.

6

And add in 2/3 cup of sugar…

7

Half a cup of extra virgin olive oil

8

Half a cup of buttermilk.

9

and 2 tablespoons of lemon juice from your lemon.

10

Mix those well and then stir in the zucchini and lemon zest. Then, add in the dry mixture.

11

Stir until just combined.

12

Scoop the batter into the cups. This actually made 15 muffins total.

13

Bake 16-18 minutes, or until they test done in the center with a toothpick. These muffins do not get brown on top.
Carefully remove them from the pan and allow them to cool on a rack.

14

When they are cooled, whisk together 1 cup of powdered sugar and 2 tablespoons of Lemon juice.

15

Spoon some of the glaze onto each muffin, spreading it around with the back of the spoon.

16

Mmmmmmmm…

17

Enjoy!

18

You May Also Like: Zucchini Carrot Snack Cake

Lemon & Zucchini Muffins

Constance Smith – Cosmopolitan Cornbread
These fluffy muffins combine both lemon and zucchini for a wonderful treat.
5 from 6 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Quick Breads
Cuisine American
Servings 12
Calories 257 kcal

Ingredients
  

Instructions
 

  • To start, preheat your oven to 350 degrees. Line a standard muffin tin with papers and set aside.
  • In a bowl, combine flour, baking powder, and salt.
  • Give those a stir and set it aside.
  • Now take your zucchini – wash it, trim off the ends, and then grate it.
  • Next, zest your lemon. (You’re not done with the lemon.)
  • In a mixing bowl, whisk together the eggs.
  • And add in the sugar, extra virgin olive oil, buttermilk, and 2 tablespoons of lemon juice from your lemon.
  • Mix those well and then stir in the zucchini and lemon zest. Then add in the dry mixture.
  • Stir until just combined.
  • Scoop the batter into the cups. This actually made 15 muffins total.
  • Bake 16-18 minutes, or until they test done in the center with a toothpick. These muffins do not get brown on top.
  • Carefully remove them from the pan and allow them to cool on a rack.
  • When they are cooled, whisk together the powdered sugar and remaining 2 tablespoons of lemon juice.
  • Spoon some of the glaze onto each muffin, spreading it around with the back of the spoon.
  • Enjoy!

Nutrition

Serving: 1cCalories: 257kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 31mgSodium: 212mgFiber: 1gSugar: 22g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

6 thoughts on “Lemon Zucchini Muffins”

  1. I would love more recipes on using the canned zucchini. Not sure if it could be subbed in most of these recipes since it is mashed and probably much wetter. Thanks

    Reply
  2. My boys love these! (And it’s a good way to sneak in those vegis)! I bake a big batch of mini ones without the glaze and freeze them. I pull them out as needed for snacks or lunches!

    Reply

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