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Delicious zucchini muffins with lots of fresh lemon flavor! These lemon zucchini muffins are perfect for breakfast or brunch and are a great way to use up that garden zucchini.
Lemon zucchini muffins are easy to make with just a bowl and a spoon - no mixer required!
Table of Contents
Zucchini Muffins
Key ingredients
Step-by-step directions
Recipe tips
Frequently asked questions
More zucchini recipes
Lemon Zucchini Muffins
Zucchini Muffins
You don't have to wait for your garden to go wild with zucchini to make these muffins! They can be made year-round with zucchini from your local market.
These lemon zucchini muffins have lots of lemon flavor from fresh juice and zest in the muffin themselves. To make them even more delicious they are topped with a lemon glaze!
If you've never had a zucchini muffin, you don't taste the zucchini. It adds extra moisture to the muffins and a bit of extra nutrition! If you have kids (or anyone) that just won't eat zucchini, try peeling the zucchini first.
Without the green skin, they'll never know it's in there! Just call them lemon muffins!
For everyone else who loves zucchini, they'll love these muffins! And you'll also want to make them lime zucchini bread, zucchini banana bread, and chocolate zucchini muffins!
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Zucchini - about one medium zucchini
- Lemon - you'll use the zest and the juice
- Eggs
- Sugar - granulated sugar
- Flour - all-purpose flour
- Vanilla - use a good quality pure vanilla
- Powdered Sugar - mixed with lemon juice for the glaze
Step-by-step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Combine flour, sugar, baking powder, baking soda and salt together in a bowl
- In a separate bowl, combine eggs, oil, vanilla, lemon zest and lemon juice
- Add the liquid mixture to the dry mixture. Stir just until combined, although there will still be some dry patches of flour
- Add the grated zucchini and fold in just a few times
- Let the batter rest for 3-5 minutes and then fold again. The zucchini will release some of its liquid making the batter the right consistency
- Scoop batter into greased or paper-lined muffin tins
- Bake in a preheated 400°F oven for 15-18 minutes
- Allow muffins to cool slightly in the pan, then remove and continue cooling on a baking rack
- Mix powdered sugar and lemon juice together until it's smooth
- Drizzle glaze over the top of the muffins
Recipe tips
- Don't squeeze grated zucchini! The muffin batter needs all that liquid.
- Fold the batter just until it comes together. Over-stirring will create tough muffins.
- Make certain the oven is fully preheated to 400°F before baking the muffins
- Test muffins by inserting a toothpick into the center of a muffin. If the toothpick comes out with batter, they need a few more minutes in the oven. If the toothpick has a few dry crumbs, they are done!
Frequently asked questions
How long will zucchini lemon muffins last?
Zucchini muffins will last up to 3-4 days when stored at room temperature in an airtight container.
The glaze will begin to dissolve into the muffins after a few days.
Can I freeze zucchini lemon muffins?
Yes, zucchini lemon muffins can be frozen after they are fully cooled. Do not add the glaze until after the muffins are thawed.
To freeze, place cool muffins in a freezer-safe zip-top bag or container. Best if used within 3 months.
More zucchini recipes
- Zucchini Lime Bread
- Chocolate Zucchini Muffins
- Oven Roasted Zucchini
- Zucchini Stuffed Chicken Breasts
- Fried Zucchini
- Zucchini Cheddar Pancakes
- Whole Wheat Zucchini Bread
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my muffin recipes!
- Banana Nutella Muffins
- Pumpkin Banana Muffins
- Banana Cinnamon Muffins
- Buttermilk Blueberry Muffins
Lemon Zucchini Muffins
Kathy Berget
Delicious zucchini muffins with lots of lemon flavor in the muffin and topped with a lemon glaze.
5 from 51 votes
Print Recipe Pin Recipe Save
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Muffins
Cuisine American
Servings 12 muffins
Calories 236 kcal
Equipment
Measuring Cups
Measuring Spoons
Grater
Muffin Tin
Cooling Rack
Ingredients
Muffins
- 2 cups flour
- ⅔ cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ½ cup oil (canola or vegetable)
- 1 tablespoon lemon juice
- lemon zest (from one lemon)
- 1 teaspoon vanilla
- 1½ cups grated zucchini (about 1 medium)
Glaze
- ½ cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
Muffins
Preheat oven to 400°F
Combine flour, sugar, baking powder, baking soda and salt together in a bowl
2 cups flour, ⅔ cup sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
In a separate bowl, combine eggs, oil, vanilla, lemon zest and lemon juice
2 eggs, ½ cup oil, 1 tablespoon lemon juice, lemon zest, 1 teaspoon vanilla
Add liquids mixture into dry mixture. Stir just until combined, although there will still be some dry patches of flour
Add the grated zucchini and fold in just a few times
1½ cups grated zucchini
Let the batter rest for 3-5 minutes and then fold again. The zucchini will release some of it's liquid making the batter the right consistency
Scoop batter into greased or paper lined muffin tins
Bake in a preheated 400°F oven for 15-18 minutes
Allow muffins to cool slightly in pan, then remove and continue cooling on a baking rack
Glaze (optional)
Mix powdered sugar and lemon juice together until it's smooth
½ cup powdered sugar
Drizzle glaze over top of muffins
1-2 tablespoons lemon juice
Notes
- Don't squeeze grated zucchini! The muffin batter needs all that liquid.
- Fold the batter just until it comes together. Over-stirring will create tough muffins.
- Make certain oven is fully preheated to 400°F before baking muffins
- Test muffins by inserting a toothpick into the center of a muffin. If the toothpick comes out with batter, they need a few more minutes in the oven. If the toothpick has a few dry crumbs, they are done!
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Serving: 1muffinCalories: 236kcalCarbohydrates: 33gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 27mgSodium: 107mgPotassium: 127mgFiber: 1gSugar: 17gVitamin A: 71IUVitamin C: 4mgCalcium: 32mgIron: 1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!
More Muffins
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Reader Interactions
Comments
Lue says
These are delicious, and I concur with others that having the ingredient amounts in the instructions is genius!Reply
Kathy says
Thanks so much! 🙂
Reply
Marcia says
Very good and easy muffins!Reply
Kathy says
Glad you enjoyed them! 🙂
Debra says
Can you use frozen grated zucchini do you need to make adjustments
Reply
Kathy says
Hi Debra,
I have only made this with fresh zucchini. I think if you try it in these muffins, be certain to thaw the zucchini first and add all the liquid the zucchini releases as it thaws. Let me know how it turns out.
KathyReply
GalSal says
I made these using shredded frozen zucchini (10oz) which was all I had. If I had 120z, I would have prefered more. The liquid separated from the veggie and it looked like too much but I ended up using it all.Everyone ate them and took what was left home so it was good enough! I was grateful for a recipe that I had all the ingredients for and also liked having the amounts needed for ingredients in the directions.
Reply
Kathy says
Cooking with frozen zucchini is difficult because the liquid does separate from the zucchini. I'm glad these worked for you.
Kathy
Salina says
Delicious!! I love lemon and zucchini. This combination is fantastic - light, fluffy and tasty.Reply
Kathy says
Thank you!
Reply
Nancy L Henry says
Can the Lemon Zucchini Muffins Recipe be baked in a loaf pan? What adjustments should one make? Size of loaf pan, time & temp?
Reply
Kathy says
Hi Nancy,
Yes, this can be made into a loaf. However, you might want to check out my recipe for lime zucchini bread. It's baked in a loaf. You can simply substitute the lemon for the lime. https://www.beyondthechickencoop.com/lime-zucchini-bread/
Enjoy! 🙂Reply
DonnaK says
Made the muffins and they were Delicious! My husband loves muffins. He takes 1-2 daily to work with him. This is how good the muffins were…he didn’t share them at work! Great flavor and combination.Reply
Kathy says
Thanks so much!!! Not sharing is a sure sign that he loved them! 🙂 Maybe you'll need to make a double batch and send extras with him!
Reply
Szilvi H says
I will soon make this recipe, at the moment I simply want to PRAISE YOU for adding the exact amounts _into the description_ of the recipe. Since I often bake from my phone, it is not always easy to keep having to scroll up to the ingredients' list (with messy hand). THANK YOU.
Reply
Kathy says
Thank you! 🙂 Enjoy the muffins!!!
Reply
Christina says
That feature was awesome!! And I bake from my iPhone too! These were so tasty and the little hint of icing just made them ALL that much more yummy!Reply
Kathy says
Thank you!!! Glad you enjoyed the muffins! 🙂
Paula Garrett says
Yes! Having the ingredients listed with directions is a brilliant idea!
Reply
Kathy says
Thank you so much!
David @ Spiced says
I've baked a decent amount with zucchini, but I've never come across a lemon zucchini combo. What a great idea! I do love the brightness of citrus in a muffin, and the zucchini would keep these moist and flavorful. Definitely adding this to the summer baking agenda!Reply
Kathy says
It's a great combination!!!
Reply
5 from 51 votes (44 ratings without comment)
