When summer gardens start overflowing with zucchini, there’s one baked treat I always come back to: Lemon Zucchini Muffins. These golden little cakes are fluffy, bright with citrus, and so moist you won’t believe they’re packed with veggies. Whether you need a grab-and-go breakfast or a light dessert for brunch, these muffins hit the sweet spot between indulgent and wholesome.
Why I Love This Recipe
Zucchini does magical things in baking—it adds moisture without affecting flavor, and pairs beautifully with lemon for a fresh, summery taste. These muffins are soft, tender, and bursting with lemon zest and juice. Best of all? They’re freezer-friendly and perfect for meal prep. I’ve even served them next to savory dishes like this light, tangy chicken salad for a sweet-savory combo.
Ingredients
- 1 ½ cups grated zucchini (no need to peel)
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- ⅓ cup vegetable oil
- Zest of 1 large lemon
- Juice of 1 large lemon (about 2 tbsp)
- 1 tsp vanilla extract
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tsp lemon juice
Swaps and Notes
- Flour: Sub in white whole wheat flour for extra fiber.
- Yogurt: Sour cream or even plain kefir works in a pinch.
- Sweetener: Try coconut sugar or honey for a natural twist.
- Add-ins: Mix in blueberries or poppy seeds for variety.
Step-by-Step Instructions
- Preheat and Prep: Heat oven to 350°F. Line a muffin tin with paper liners or grease well.
- Grate and Drain Zucchini: Use a box grater and squeeze out excess moisture with a paper towel or cheesecloth.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a larger bowl, beat sugar, eggs, oil, yogurt, lemon zest, lemon juice, and vanilla until smooth.
- Combine: Stir dry ingredients into the wet until just combined. Gently fold in zucchini.
- Fill Muffin Cups: Divide batter evenly among 12 muffin cups.
- Bake: Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack.
- Glaze (Optional): Mix powdered sugar and lemon juice, then drizzle over cooled muffins.
Tips for Success
- Don’t overmix the batter—this ensures fluffy, tender muffins.
- Use fresh lemon juice and zest for the brightest flavor.
- Be sure to squeeze out excess water from the zucchini to prevent sogginess.
Serving Suggestions & Pairings
Serve these muffins as part of a light breakfast or afternoon snack. They’re fantastic with a cup of tea or alongside a brunch spread that includes this crockpot nacho dip for a savory counterpoint.
For dessert lovers, pair these muffins with this easy ice cream sandwich cake for a full summer sweets menu.
Storage & Leftover Tips
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps well for up to a week—reheat briefly to soften.
- Freezer: Freeze individually wrapped muffins for up to 2 months. Thaw at room temp or warm in the microwave.
More Recipes You’ll Love
If you enjoy these muffins, you’ll also love:
- These Chocolate Chip Cookie Dough Brownie Bombs – for when you want an indulgent dessert.
- These No-Bake Peanut Butter Oatmeal Bars – a great grab-and-go snack option.
Final Thoughts
Lemon Zucchini Muffins are the kind of recipe you’ll make on repeat—simple, satisfying, and sneakily healthy. Whether you’re using up summer produce or just want a fresh take on muffins, these hit every note.
Let me know if you try them out—drop a comment, share a photo, or tag us! And don’t forget to follow Chef Maniac for more irresistible recipes.
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