Zucchini Lemon Muffins
Zucchini Lemon Muffins are incredibly soft, light and fluffy! Loaded with grated zucchini, flavored with both lemon zest and juice, this is a small batch recipe of 6 muffins. Simply the BEST!!
Servings 6 Muffins
Calories 338kcal
Ingredients
Items used
Dry ingredients
- 1 cup all purpose flour
- ¼ teaspoon + ⅛ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- 1 egg large
- ½ cup sugar white
- ¼ cup plain yogurt
- ¼ cup vegetable oil
- 1 tablespoon + ½ tablespoon lemon juice
- Zest of ½ large lemon or 1 small
- 1 cup coarsely grated zucchini about 1 medium
Instructions
- Pre heat oven to 350°F and line a standard muffin pan with 6 paper liners.
- Add all dry ingredients into a small bowl and whisk to combine.
- Add all wet ingredients except zucchini into a large bowl and whisk until smooth (about 1 minute). Stir in grated zucchini and then the dry ingredients, until just combined (don't over mix).
- Divide batter evenly into the prepared muffin pan and bake for 23 to 25 minutes or until a tooth pick inserted in the middle comes clean.
- Place pan on a wire rack to cool, enjoy!
Video
Notes
Don’t wring out the zucchini. Many zucchini recipes tell you to squeeze out the moisture. Not this one! Here, we want all that moisture to go into the cake making them really amazingly soft and tender —-> Yum!
Use greek yogurt – Use 3 tablespoons of plain greek yogurt plus 1 tablespoon water instead of regular yogurt.
Make 12 muffins - Simply double the recipe to make 12 muffins.
Nutrition
Serving: 1muffin | Calories: 338kcal | Carbohydrates: 47g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 42mg | Sodium: 243mg | Fiber: 1g | Sugar: 26g