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Recipe for Lemon-Zucchini Muffins | Almanac.com

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Lemon-Zucchini Muffins

Photo Credit
Stocked House Studio/shutterstock
Yield
12 muffins
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Preparation Method
Bake
Sources
Yankee Magazine

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.

Ingredients
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
Instructions

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.

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Comments

Di (not verified)

1 year 6 months ago

Used a tablespoon of zest... still pretty bland ... hey I need that lemon zucchini blueberry bread recipe from Mary Williams!!

Linda Vetterli (not verified)

2 years 3 months ago

Great flavor but disappointed in the color, not as brown as the picture

Bev (not verified)

2 years 3 months ago

I replaced part of the milk with lemon juice. Still very little lemon flavor.
Will ditch this recipe!

Mary Williams (not verified)

2 years 4 months ago

You want a more lemony flavor cut some of the milk and add the juice of lemon. I have a Lemon, Zucchini, Blueberry bread recipe. I did add the lemon glaze on top, which is so moist and it's so yummy. So, add the blueberries to this recipe and lemon juice from a real lemon and cut the milk.

Roz (not verified)

2 years 4 months ago

Follow up to my previous statement....added a lemon glaze of powder sugar, teasp.milk and lemon juice. Helped give it a lemon flavor and became more moist.