Lemon Zucchini Muffins

Muffins have become a staple in the house, well, frankly because I purchased a muffin pan this season and wanted to get my money’s worth :).  I probably rotate between muffin recipes every week with one of them being these lemon zucchini goodness.  I had some zucchini in the fridge and wanted to originally make some zucchini bread.  Instead, I stumbled upon this recipe with a lemon-y twist.  And I don’t know about you guys, but I love anything with lemon and zesting!  These were a good alternative to the bakery style banana and blueberry muffins I typically bake.







  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2/3 cup sugar
  • 1/2 cup milk (or buttermilk)
  •  Juice of 1 lemon (or 2 tablespoons lemon juice)
  • Zest of 1 lemon
  • 1 cup grated zucchini
  • cupcake cups (optional, for easier cleanup)


  1. Preheat oven to 350 degrees F.  Grease muffin pan and set aside.
  2. Mix together flour, baking powder, and salt in a large bowl.
  3. Beat 2 eggs and add oil and sugar in a smaller, separate bowl, and mix well.
  4. Add milk, lemon juice, and lemon zest to the wet ingredients.
  5. Fold in zucchini and mix evenly.
  6. Add the wet ingredients with zucchini to the dry ingredients and mix well.  Be careful not to overtax (as with pancake batter).
  7. Pour into muffin pan.  Bake for 20-25 minutes (until golden).

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