These easy Lemon Zucchini Muffins made with classic ingredients, will be a tasty breakfast addition. With fresh lemon flavor, these sweet muffins are a great way to use fresh garden zucchini and don’t take long to make. You could even take them one step further and drizzle a lemon glaze over the tops making them your favorite new zucchini recipe!
I love muffins!
They’re so easy to make and they’re fun to eat at breakfast.
I also love them because they’re perfect if I’m on my way out the door in the morning and want to grab a quick bite.
SAVE THESE EASY ZUCCHINI MUFFINS TO YOUR FAVORITE PINTEREST BOARD!
I also enjoy eating things that may not necessarily be classified as a muffin, but is similar.
Like this English Muffin Bread. Oh, my goodness, is this stuff good!
I love how it tastes like an English muffin, but it’s in bread form. This recipe also makes two loaves, so you can make one for yourself and gift the other one to a neighbor or friend.
These French Breakfast Puffs are like a maxed out cinnamon sugar muffin.
Light and fluffy, and then they’re dipped in butter and rolled ALL over in a cinnamon sugar mixture.
They’re the perfect partner for that first cup of coffee.
- Wilton 12-cup non-stick muffin and cupcake pan
- Measuring Cups & Measuring Spoons
- Liquid Measuring Cups
- Mixing Bowls
- Shredder for zucchini or food processor
- Lemon juicer
What ingredients do I need to make these zucchini muffins?
- All-purpose flour
- Baking powder
- Kosher salt
- Large eggs
- Vegetable Oil
- Lemon Zest
- Lemon Juice
- Small to medium Zucchini
Do I need to drain the zucchini to remove the excess moisture?
No need to peel it first, that green skin is good for you!, Just rinse it under water to wash off, and cut off the ends.
I highly recommend draining or squeezing the water out for better texture. Not doing so could result in soggy muffins. No one wants too much liquid in their baked goods, am I right?
Zucchini contains a lot of water, so what I usually do is spread the grated zucchini over two paper towels then cover with two more. I’ll roll the paper towels up which usually does the trick.
OR use your French Press!
I have yet to try it, but I hear it’s a great option for extracting the liquid, and is less of a mess.
Be sure to measure the zucchini after it has been squeezed as measuring it beforehand will give you a different measurement.
How do I make muffins with zucchini and lemon?
- Shred the zucchini and place on two paper towels. Cover with two additional paper towels and roll while squeezing or use your French press. Then measure amount needed.
- Set the oven temperature to 425°F, and prepare your muffin tin by lining the muffin cups with paper liners.
- Combine the flour, baking powder, salt, and sugar in a large bowl. Add the shredded zucchini and lemon zest and mix well to coat then make a well in the center.
- In a medium bowl, whisk the eggs, milk, butter, oil, and lemon juice. Add the wet ingredients to dry ingredients and mix until just combined. There will be lumps, but that’s ok. We don’t want to over mix the batter.
- Fill the cups with muffin batter so that they are ⅔’s full.
- Bake for 17 – 19 minutes or until lightly golden and a toothpick inserted into the middle comes out clean. Allow to cool for a couple of minutes in the muffin pan before placing the warm muffins on a wire rack.
Favorite Zucchini Recipes
When zucchini season rolls around, the zucchini recipe you’ll always find me making first are these Parmesan Zucchini Sticks. When they come out of the oven, I have a very hard time waiting for them to cool off, and enjoy them as a quick snack.
I also enjoy these Zucchini Chips and dipping them in some Chick-fil-A sauce.
Favorite Muffin Recipes
If you like muffins, I think you’re going to enjoy my selection here. Of course, be on the lookout for more because they’re always in the works!
My favorite muffin recipe here on the site is really a toss up between these Strawberry Muffins and these Apple Streusel Muffins. There’s just something about fruit in a muffin that makes me love it more.
Looking for something dairy-free? Make these Dairy-Free Pumpkin Muffins.
Of course, you can substitute regular milk if you’d like.
And if you’re looking to have a bit of chocolate in the morning, make these Chocolate Banana Muffins.
I certainly wouldn’t say no to some chocolate to start off my day! Besides, they’ve got banana in them, so they’re “healthy”, right? I think some chocolate zucchini muffins should be added to my list of things to make next.
Great Ideas for Breakfast
Besides muffins, I’ve got an array of easy breakfast recipes to choose from.
Looking to ease the stress when company comes, spend less time in the kitchen, but more time enjoying their visit?
Make-ahead breakfast casseroles are a great option, and I’ve got a few.
Baked French Toasts are wonderful because you make them the night before, put them into the fridge and then pop them into the oven the next morning.
My favorite is this one with blueberries.
When Fall rolls around, this Caramel Apple French Toast Bake is a perfect way to warm up on chilly mornings.
And don’t forget chocolate because there’s one of those, too!
If you’re looking for something a bit more hearty and with more protein than this Mexican Breakfast Casserole is perfect. All the flavors of a Mexican fiesta in every bite to start your day! Also, these Loaded Huevos Rancheros are sooo yummy, and there’s so much flavor in every bite. Kurt loves me to make them For Father’s Day, and bis birthday breakfast.
Though a bit more involved, my absolutely favorite and I think my family’s favorite as well, are these Cheese Blintzes with Strawberry Sauce. They are seriously OMG SOOOO good! I’ll serve them for dessert for the holidays, too and any leftovers we eat the next day for breakfast.
These delicious lemon zucchini muffins are a simple recipe combining a small zucchini with the right amount of lemon. These lemon muffins are a great breakfast option for that abundant zucchini plant growing in your garden!
Lemon Zucchini Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- 1 cup shredded zucchini 1 small to medium zucchini
- 2 teaspoons lemon zest
- 2 large eggs
- 1 cup milk
- 4 tablespoons butter melted
- ¼ cup vegetable oil
- 2 tablespoons fresh lemon juice
- Spread the shredded zucchini into a single layer on a plate lined with two paper towels. Cover with two more paper towels and roll to squeeze out the excess moisture.
- Preheat oven to 425°F, and line a 12-cup muffin tin with liners.
- Whisk together the flour, baking powder, salt, and sugar in a large bowl. Add the zucchini, and lemon zest and mix. Make a well in the center of the bowl.
- In a medium bowl, whisk together the eggs, milk, butter, oil, and lemon juice. Add to dry ingredients and mix until just combined. There will be some lumps.
- Fill each muffin cup with batter so that it is ⅔ full.
- Bake for 17 – 19 minutes or until lightly golden and a toothpick comes out clean.