Description
LEMON ZUCCHINI MUFFINS are the perfect blend of zesty lemon and moist zucchini, creating a delightful treat for any occasion. These fluffy muffins are not only easy to bake but also bring a burst of flavor that will brighten your mornings. Imagine serving them warm on a sunny day, as their inviting aroma fills your kitchen and brings smiles to the faces of family and friends. Perfect for breakfast or as an afternoon snack, these muffins are sure to become a favorite in your recipe collection.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- 2 lemons (zest and juice)
- 2 large eggs (room temperature)
- ⅓ cup vegetable oil
- ½ tsp salt
- ½ tsp cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Grate the zucchini and squeeze out excess moisture using a kitchen towel.
- In a large bowl, whisk together flour, baking powder, salt, sugar, and cinnamon.
- In another bowl, mix eggs, oil, lemon juice, and lemon zest until smooth.
- Fold the grated zucchini into the wet mixture.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Spoon the batter into muffin tins and bake for 18-22 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 160
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg