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Home » Muffins » Lemon Zucchini Muffins

Published: Jul 7, 2022 · Modified: Feb 13, 2023 by Kathy · This post may contain affiliate links

Lemon Zucchini Muffins

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Zucchini muffins on a baking rack.

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!

A zucchini muffin with a glaze on top.
Table of Contents
Zucchini Muffins
Key ingredients
Step by step directions
Recipe tips
Frequently asked questions
More zucchini recipes
Lemon Zucchini Muffins

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 for making zucchini muffins.

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
Flour in a mixing bowl.
A glass measuring cup with an egg, oil and 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 times
Mixing muffin batter with a pink spatula.
Mixing in grated zucchini into batter.
  • 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
A muffin tin filled with batter.
Drizzling a glaze over 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

How long will zucchini lemon muffins last?

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.

Can I freeze zucchini lemon muffins?

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
A zucchini muffin cut in half on a plate.

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!

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A zucchini muffin with a glaze on top.

Lemon Zucchini Muffins

Kathy
Delicious zucchini muffins with lots of lemon flavor in the muffin and topped with a lemon glaze.
5 from 27 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 mins
Cook Time 15 mins
Course Muffins
Cuisine American
Servings 12 muffins
Calories 236 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Grater
  • Muffin Tin
  • Cooling Rack
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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 bowl
    2 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 juice
    2 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 times
    1½ 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 smooth
    ½ cup powdered sugar
  • Drizzle glaze over top of muffins
    1-2 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.

Nutrition

Serving: 1muffinCalories: 236kcalCarbohydrates: 33gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 27mgSodium: 107mgPotassium: 127mgFiber: 1gSugar: 17gVitamin A: 71IUVitamin C: 4mgCalcium: 32mgIron: 1mg
Keyword lemon zucchini muffins, zucchini muffins
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Salina says

    November 12, 2022 at 3:44 pm

    5 stars
    Delicious!! I love lemon and zucchini. This combination is fantastic - light, fluffy and tasty.

    Reply
    • Kathy says

      November 12, 2022 at 4:47 pm

      Thank you!

      Reply
  2. Nancy L Henry says

    September 07, 2022 at 9:29 am

    Can the Lemon Zucchini Muffins Recipe be baked in a loaf pan? What adjustments should one make? Size of loaf pan, time & temp?

    Reply
    • Kathy says

      September 07, 2022 at 4:45 pm

      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! 🙂

      Reply
  3. DonnaK says

    August 23, 2022 at 3:55 am

    5 stars
    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.

    Reply
    • Kathy says

      August 23, 2022 at 5:54 am

      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!

      Reply
  4. Szilvi H says

    August 07, 2022 at 2:23 am

    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.

    Reply
    • Kathy says

      August 07, 2022 at 6:11 am

      Thank you! 🙂 Enjoy the muffins!!!

      Reply
  5. David @ Spiced says

    July 08, 2022 at 7:34 am

    5 stars
    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!

    Reply
    • Kathy says

      July 08, 2022 at 8:27 am

      It's a great combination!!!

      Reply

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

More about me →

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