Zucchini, Ginger, And Lemon Muffins. Recipe

Name: Zucchini, Ginger, And Lemon Muffins.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups zucchini unpeeled; 3/8 inch ginger piece fresh or dried; 1 lemon zest; 5/8 cup coconut; 3 eggs; 1 1/4 cups brown sugar; 1 natural yogurt; 7 3/8 tablespoons olive oil; 7/8 cup whole wheat flour; 3/4 cup flour; 1 teaspoon baking powder; 1 teaspoon baking soda; salt

Servings: persons

2 cups zucchini unpeeled
3/8 inch ginger piece fresh or dried
1 lemon zest
5/8 cup coconut
3 eggs
1 1/4 cups brown sugar
1 natural yogurt
7 3/8 tablespoons olive oil
7/8 cup whole wheat flour
3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
salt

1
Preheat oven to 180 degrees Celsius.
2
Prepare the muffin tray, either silicone or aluminum. If using the latter, line with paper cupcake liners.
3
Grate the zucchini, ginger, coconut, and lemon peel.
4
In a blender or food processor, mix the zucchini, ginger, lemon zest, eggs, sugar, yogurt, and coconut.
5
Add a drizzle of olive oil while beating.
6
Sift the flours, baking powder, baking soda, and salt together.
7
Mix the flour mixture with the zucchini mixture, without stirring too much.
8
Pour the batter into the paper molds.
9
Bake for about 35 minutes, or until the muffins are brown, and a toothpick inserted in the center of a muffin comes out clean.

835

kcal

Calories

Fat

114

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 cups zucchini unpeeled, 3/8 inch ginger piece fresh or dried, 1 lemon zest, 5/8 cup coconut, and more.

Yes, Zucchini, Ginger, And Lemon 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!

Zucchini, Ginger, And Lemon Muffins.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions