Recipe for Lemon-Zucchini Muffins | Almanac.com

Lemon-Zucchini Muffins

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Stocked House Studio/shutterstock
12 muffins
Preparation Method

Lemon-Zucchini Muffins

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Freshly shredded zucchini doesn’t alter the flavor of these lemony muffins, but it does give them a deliciously moist texture and a nutritional boost. Don’t let those zucchini go to waste!

See more delicious zucchini recipes.

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons freshly grated lemon zest
1/2 teaspoon table salt
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts
1/2 cup raisins
2 eggs
1/2 cup milk
1/3 cup vegetable oil
1 cup packed shredded zucchini

Preheat oven to 400°F. Line cups of a standard muffin tin with paper liners, or mist with nonstick cooking spray.

In a bowl, whisk together flour, sugar, baking powder, lemon zest, salt, and nutmeg. Stir in nuts and raisins.

In a separate bowl, beat eggs; then beat in milk and oil. Add to flour mixture, then add zucchini and stir until just blended. Fill muffin cups. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.