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 whole Small Zucchini; 1/2 cups Sugar; 2 whole Eggs; 8 ounces, weight Plain Greek Yogurt; 2 Tablespoons Lemon Juice; 1 whole Lemon, Zested; 1/3 cups Canola Oil; 2 cups Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder

Servings: persons

1
Preheat oven to 350 F. Grease (or use paper liners if you're fancy and have them in your house) a muffin tin. This recipe makes about 12 muffins.
2
Grate the zucchini using a box grater or food processor.
3
In a large bowl mix together sugar, eggs, yogurt, grated zucchini, lemon juice and zest and oil.
4
In a separate bowl mix together the dry ingredients (flour, baking powder and baking soda). Add the dry ingredients into the wet. Mix until just combined.
5
Scoop about 1/3 cup batter into each liner in your muffin tin. Bake 15-18 minutes until a toothpick stuck into the center of a muffin comes out clean (or in my case a giant wooden skewer-I work with what I have).
6
Recipe adapted from cookingabluestreak.com.

633

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.
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 10 ingredients. The key ingredients include: 1 whole Small Zucchini, 1/2 cups Sugar, 2 whole Eggs, 8 ounces, weight Plain Greek Yogurt, 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