Lemon-Zucchini Muffins

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

See more delicious zucchini recipes.

Photo Credit:

Stocked House Studio/shutterstock

Ingredients

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)

Instructions

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 flour 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.