Lemon-Zucchini Muffins

Shredded fresh zucchini doesn’t alter the flavor of these lemony muffins, but it does give them a moister texture and a nutritional boost.


2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon table salt
2 teaspoons freshly grated lemon zest
1/4 teaspoon freshly grated nutmeg
1/2 cup chopped walnuts
1/2 cup raisins
2 large eggs
1/2 cup milk
1/3 cup vegetable oil
1 cup packed shredded zucchini (not drained; about 1 small zucchini)


Preheat oven to 400°F. Line the cups of a standard muffin tin with paper baking liners, or mist with nonstick cooking spray. In a large bowl, whisk together flour, sugar, baking powder, salt, lemon peel, and nutmeg. Stir in nuts and raisins.

In a medium-size bowl, beat eggs; then beat in milk and oil. Add to f lour mixture; then sprinkle zucchini on top. Stir until just blended. Fill muffin tins. Bake until tops are golden brown and a toothpick comes out clean, 20–24 minutes.

Cooking & Recipes


12 muffins

Preparation Time: 

20 minutes

Start to Finish Time: 

40 minutes

Preparation Method

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