Lemon-Zucchini Muffins

Recipe for Lemon-Zucchini Muffins
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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.


12 muffins

Preparation Time

20 Minutes

Total Time

40 Minutes

Reader Comments

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

Lemon Zucchini muffins

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

lemon-zucchini muffins

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

Add Blueberries and put some lemon juice in and cut the milk

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.

Lemon Zucchini Muffins

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.

Lemon zucchini muffins

No taste def. Not lemony! Won't make again

Lemon muffins

These were not very lemony. Next time i will add lemon extract.

Edit to previous comment

These are lemony enough once they sit for a day. No changes necessary.