Lemon Zucchini Muffins Recipe

Name: Lemon Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1/2 c. sugar; 3/4 c. oil; juice and grated zest of 1 lemon; 1 c. flour; 1 tsp. baking soda; pinch of salt; 1/2 tsp. nutmeg; 1/2 tsp. ginger; 3/4 c. grated zucchini

Servings: persons

1
Beat eggs and sugar
2
together with mixer until pale and thick. Slowly add the oil
3
a
4
bit at a time.
5
Add lemon juice and zest. Sift dry
6
ingredients together and add to batter in three additions.
7
Squeeze the
8
zucchini
9
in a cloth to release some liquid.
10
Fold into
11
batter.
12
Grease
13
and flour muffin tin or use cupcake liners.
14
Pour
15
batter into muffin mold and bake in preheated 350u00b0 oven for 25 minutes or until nicely browned. Yields 12 muffins.

812

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, 1/2 c. sugar, 3/4 c. oil, juice and grated zest of 1 lemon, and more.

Yes, Lemon Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Zucchini Muffins

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