Lemon Zucchini Muffins Recipe

Name: Lemon Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Whole Wheat Pastry Flour; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Nutmeg; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 whole Large Egg; 2/3 cups Sugar; 1/2 cups Unsweetened Applesauce; 1/3 cups Canola Or Vegetable Oil; 2 Tablespoons Yogurt; 2 teaspoons Pure Vanilla Extract; 1 whole Medium Zucchini, Grated; 2 whole Lemons, Zested; 1 Tablespoon Poppy Seeds; 1/4 cups Walnuts, Chopped

Servings: persons

1-1/2 cup Whole Wheat Pastry Flour
1 teaspoon Ground Cinnamon
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 whole Large Egg
2/3 cups Sugar
1/2 cups Unsweetened Applesauce
1/3 cups Canola Or Vegetable Oil
2 Tablespoons Yogurt
2 teaspoons Pure Vanilla Extract
1 whole Medium Zucchini, Grated
2 whole Lemons, Zested
1 Tablespoon Poppy Seeds
1/4 cups Walnuts, Chopped

1
Preheat oven to 375u00b0F. Grease 10 standard size muffin cups with oil or cooking spray.
2
In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. I like to add a heaping teaspoon of cinnamon because I love the flavor.
3
In a large bowl, mix the egg, sugar, applesauce, oil, yogurt, and vanilla until well incorporated. Gradually mix the flour into the wet ingredients. I like to add the flour in three batches. Gently fold in the zucchini, lemon zest, poppy seeds, and walnuts.
4
Spoon the mixture into the muffin pan until you fill up 10 of the tins. Bake for about 20-23 minutes, or until a toothpick inserted into the center of one comes out clean. Remove pan from oven. Let the muffins cool for about 10 minutes. Enjoy!
5
Adapted from a bread recipe that I found on Whole Foods website.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1-1/2 cup Whole Wheat Pastry Flour, 1 teaspoon Ground Cinnamon, 1/2 teaspoons Ground Nutmeg, 1/2 teaspoons Baking Powder, 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.

That's it — enjoy your meal!

Lemon Zucchini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions