Lemon-Zucchini Muffins

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Stocked House Studio/shutterstock
The Editors
12 muffins
Preparation Method
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Freshly shredded zucchini gives these muffins a deliciously moist texture and a nutritional boost, while not altering the flavor. This is a great way to use the summer harvest and provide you and your loved ones with quality vitamins and minerals (your kids will never guess that zukes are the secret ingredient). 

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
  1. Preheat oven to 400°F. Line cups of a standard muffin tin with paper liners, or mist with nonstick cooking spray.
  2. In a bowl, whisk together flour, sugar, baking powder, lemon zest, salt, and nutmeg. Stir in nuts and raisins.
  3. In a separate bowl, beat eggs; then beat in milk and oil. Add to flour mixture, then add zucchini and stir until just blended. 
  4. Fill muffin cups. 
  5. 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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