Easy and Moist Lemon Zucchini Muffins
This Lemon Zucchini Muffin recipe is the best thing to bake with fresh zucchini! Make them in 30 minutes and eat for breakfast or dessert with lemon icing!
Servings: 12 muffins
Calories: 208kcal
Equipment
- Muffin pan greased or lined with baking cups
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
Ingredients
Lemon Zucchini Muffins
- 1¾ cups (218.75 g) all-purpose flour weighed in grams or spooned and leveled
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (118.29 ml) vegetable oil or other neutral oil
- ⅔ cup (133.33 g) granulated sugar
- 1 tablespoon lemon zest lightly packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup (59.15 ml) Lifeway Organic Lemon Whole Milk Kefir
- 1¼ cups (155 g) shredded zucchini
Lemon Icing (optional)
- 1 cup (120 g) powdered sugar
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- 1-2 tablespoons milk more/less depending on preferred consistency
Instructions
- Preheat oven to 425°F. Fill a muffin pan with parchment liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the vegetable oil, granulated sugar, lemon zest, eggs, vanilla extract, and kefir. Mix in the shredded zucchini.
- Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula just until the flour streaks disappear.
- Distribute the batter evenly throughout the muffin liners.
- Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F and bake until a toothpick comes out clean (another 10-15 minutes).
- Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack.
- To make the optional lemon icing, whisk together the powdered sugar, lemon juice, lemon zest, and milk until smooth. Drizzle over the cooled muffins or dip their tops in the glaze.
Video
Notes
Storage: Store cooled, unglazed muffins at room temperature for 1 week or in the freezer for 2 months.
Loaf Pan: Bake in a 9-10 inch loaf pan (greased or lined with parchment paper) at 350°F until a toothpick comes out clean (about 50-70 minutes). Cover the top with aluminum foil about halfway through to prevent burning.
Mini Muffins: Bake at 350°F for about 10-15 minutes.
Jumbo Muffins: Fill jumbo muffin liners ¾ full and follow the same baking instructions as written. They make take slightly longer to fully bake.
Lifeway Kefir: This recipe is sponsored by Lifeway Foods. All opinions are my own and I genuinely love their kefir and mission!
Nutrition
Calories: 208kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 171mg | Potassium: 66mg | Fiber: 1g | Sugar: 12g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg
