Zucchini Lemon Muffins
Brighten up your mornings with these moist and zesty Zucchini Lemon Muffins, a perfect balance of wholesome and refreshing flavors! Grated zucchini adds natural moisture while tangy lemon zest and juice infuse each bite with vibrant citrus notes. Made with Greek yogurt for an extra tender crumb and a touch of vanilla for warmth, these easy-to-make muffins are a delightful way to use up summer zucchini. With a prep time of just 15 minutes, they’re ideal for a grab-and-go breakfast, brunch spread, or midday snack. Enjoy them fresh or store for later—they keep beautifully for days!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 cups Zucchini, shredded (packed)
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 2 large Eggs
- 0.5 cup Plain Greek yogurt
- 0.33 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with non-stick spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, combine the shredded zucchini, lemon zest, and lemon juice. Stir in the eggs, Greek yogurt, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Gently fold until just combined. Do not overmix; a few lumps are okay.
Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 2347 mg | 102% | |
| Total Carbohydrate | 359.3 g | 131% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 165.1 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 326 mg | 25% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1618 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
