Quantcast
Recipe for Lemon-Zucchini Muffins | Almanac.com

Order Your Almanac Today!

Lemon-Zucchini Muffins

Photo Credit
Stocked House Studio/shutterstock
Teaser
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 utilize the summer harvest!
Yield
12 muffins
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Preparation Method
Bake
Sources
Yankee Magazine
May 30, 2023
Print Friendly and PDF

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 utilize the summer harvest, while also providing you and your loved ones with quality vitamins and minerals (your kids will never guess that zukes are the secret ingredient). 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
  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.

More Like This

Comments

Di (not verified)

2 years 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 9 months ago

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

Bev (not verified)

2 years 9 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 10 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 10 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.

Roz (not verified)

2 years 10 months ago

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

Rosie (not verified)

4 years 10 months ago

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

Rosie (not verified)

4 years 10 months ago

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