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.
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Ingredients
2cupsall-purpose flour
2teaspoonsbaking powder
½teaspoonkosher salt
¾cupgranulated sugar
1cupshredded zucchini1 small to medium zucchini
2teaspoonslemon zest
2large eggs
1cupmilk
4tablespoonsbuttermelted
¼cupvegetable oil
2tablespoonsfresh lemon juice
Instructions
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.