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!
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 and chocolate zucchini muffins!
Key ingredients
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
How to make it
In this section I share step by step photos, cooking method, 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 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
- 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
- Mix powdered sugar and lemon juice together until it's smooth
- Drizzle glaze over top of 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 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!
Frequently asked questions
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.
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!
Lemon Zucchini Muffins
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 bowl2 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 juice2 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 times1½ 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 smooth½ cup powdered sugar
- Drizzle glaze over top of muffins1-2 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.
Salina says
Delicious!! I love lemon and zucchini. This combination is fantastic - light, fluffy and tasty.
Kathy says
Thank you!
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?
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! 🙂
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.
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!
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.
Kathy says
Thank you! 🙂 Enjoy the muffins!!!
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!
Kathy says
It's a great combination!!!