Bright Lemon Zucchini Muffins
Lemon Zucchini Muffins are soft, lightly sweet muffins with fresh citrus flavor and tender zucchini throughout. They bake up moist and bright, making them a simple option for breakfast or snacks.
Ingredients
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup light brown sugar
- Zest of 1 large lemon
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini not squeezed dry
Optional Lemon Glaze
- ¾ cup powdered sugar
- 1 to 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F or 175°C and line or grease a muffin tin.
- Whisk flour, baking soda, baking powder, and salt until evenly combined.
- Rub lemon zest into the granulated sugar and brown sugar until fragrant.
- Whisk in eggs, then add oil, lemon juice, and vanilla until smooth.
- Gently mix in dry ingredients, then fold in grated zucchini until just combined.
- Fill muffin cups about ¾ full and bake for 18 to 22 minutes until golden and set.
- Cool slightly, drizzle with lemon glaze if using, and let set before serving.