Green Zucchini Lemon Muffins (Printable)

Tender muffins made with fresh zucchini and a bright lemon glaze, perfect for a tasty snack or breakfast.

# What You'll Need:

→ Muffins

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 2 large eggs
08 - 1/2 cup vegetable oil
09 - 3/4 cup granulated sugar
10 - 1/4 cup plain Greek yogurt or sour cream
11 - 1 teaspoon pure vanilla extract
12 - 1 1/2 cups green zucchini, grated (about 1 medium zucchini, excess moisture squeezed out)
13 - Zest of 1 lemon

→ Lemon Glaze

14 - 1 cup powdered sugar
15 - 2-3 tablespoons freshly squeezed lemon juice
16 - 1 teaspoon lemon zest

# Directions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended.
03 - In a large bowl, beat the eggs with vegetable oil, sugar, Greek yogurt, vanilla, and lemon zest until smooth and fully combined.
04 - Fold the grated zucchini into the wet mixture until evenly distributed throughout the batter.
05 - Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix to ensure tender muffins.
06 - Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
07 - Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
09 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Add more juice if needed to reach desired consistency.
10 - Drizzle the glaze over cooled muffins. Allow the glaze to set for 10-15 minutes before serving.

# Cooking Tips:

01 -
  • The zucchini keeps them incredibly moist without making them taste like vegetables
  • That lemon glaze transforms them from breakfast muffin into something that feels like a proper treat
02 -
  • Squeeze excess moisture from your grated zucchini or these will turn out dense and gummy
  • Let the muffins cool completely before glazing or the icing will melt right off
03 -
  • Use the finest side of your grater for zucchini that virtually disappears into the batter
  • Add an extra teaspoon of lemon zest to the batter for even more brightness

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