Zesty Lemon Zucchini Muffins
Ingredients
- Dry Ingredients
- 1 ½ cups all-purpose flour or whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar optional, depending on sweetness preference
- Wet Ingredients
- 1 ½ cups shredded zucchini squeeze out excess moisture
- 2 large eggs
- ½ cup honey or maple syrup
- ¼ cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- Optional Add-ins
- ½ cup chopped nuts walnuts or pecans
- ½ cup white chocolate chips
- ½ teaspoon poppy seeds
Instructions
- Preheat Oven and Prep Pan
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or lightly grease.
- Prep the Zucchini
- Grate zucchini and squeeze out excess liquid using a towel or hands.
- Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar if using.
- Combine Wet Ingredients
- In another bowl, whisk eggs, honey/maple syrup, melted oil, vanilla, lemon zest, and lemon juice.
- Fold in shredded zucchini.
- Bring It Together
- Gradually add dry ingredients to wet mixture, stirring gently until just combined.
- Fold in optional add-ins.
- Bake
- Spoon batter into muffin cups, filling ¾ full.
- Bake 20–25 minutes, or until a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack.
Notes
Do not overmix—the batter should be lightly combined.
Avoid zesting the white pith of the lemon, which is bitter.
Leave a bit of zucchini moisture for tender muffins.
Check muffins early to prevent drying out.