Green Zucchini Lemon Muffins

My garden burst with zucchini that summer, and I found myself staring at three medium-sized green squash on the counter, wondering what on earth to do with them all. I'd already made zucchini bread three times, and my husband was gently suggesting maybe we could try something different. The lemon tree outside our kitchen window was heavy with fruit, and that's when it hit me—zucchini and lemon belong together. These muffins became the happy accident that saved us from zucchini fatigue.

I brought a batch to our neighborhood book club meeting, still slightly warm from the oven. Three people asked for the recipe before we'd even discussed the book, and my friend Sarah admitted she normally hates zucchini bread but couldn't stop eating these. Now whenever someone mentions having too much summer squash, I get a text asking for those muffins with the lemon on top.

Ingredients

• All-purpose flour (180 g): The structure of the muffin depends on this protein. I've tried whole wheat substitutions, but the texture really suffers
• Baking powder and soda: Both work together here for that nice dome top you want. Don't substitute or skip either one
• Ground cinnamon and nutmeg: Just enough warmth to play nice with the lemon without competing. Freshly grated nutmeg makes a noticeable difference
• Vegetable oil: Oil keeps these tender longer than butter would. Canola or grapeseed work beautifully
• Greek yogurt or sour cream: The acidity activates the baking soda and adds an extra layer of moisture. Plain Greek yogurt is my go-to
• Green zucchini: Grate it on the large holes of your box grater, then squeeze it in a clean kitchen towel. Removing the excess water is the difference between cakey and soggy
• Lemon: Use a microplane for the zest—you want just the bright yellow part, not the bitter white pith beneath
• Powdered sugar: For the glaze. Sift it first if there are any lumps, because nothing ruins a pretty glaze like stubborn clumps

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and line your muffin tin. I swear by paper liners—they make cleanup effortless and help the muffins release perfectly

Whisk the dry ingredients:

Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Give it a good whisk to distribute everything evenly

Mix the wet ingredients:

In a large bowl, beat the eggs with oil, sugar, yogurt, vanilla, and lemon zest until everything's incorporated and slightly thickened

Add the zucchini:

Fold in those squeezed-dry grated shreds. The mixture will turn a lovely speckled green, which I think is secretly beautiful

Combine everything:

Add the dry ingredients to the wet and stir gently until just combined. You'll still see some flour traces—that's exactly right

Fill the muffin cups:

Divide the batter evenly among the 12 cups. An ice cream scoop makes this so much easier and keeps portions uniform

Bake until golden:

22–25 minutes should do it. When a toothpick comes out clean or with just a few moist crumbs, they're done

Cool completely before glazing:

Let them rest in the pan for 5 minutes, then move to a wire rack. The glaze will slide right off if they're even slightly warm

Make the lemon glaze:

Whisk powdered sugar with 2 tablespoons lemon juice and the zest. Add more juice a teaspoon at a time until it pours like honey

Finish and set:

Drizzle that beautiful glaze over each muffin and let it firm up for about 15 minutes before serving

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My daughter now requests these for her school birthday treats instead of cupcakes. Something about them feels special without being overly sweet, and the green flecks make her feel like she's eating something magical. Last week she told me her teacher asked if I could send the recipe, which is pretty much the highest compliment a baker can get.

Making These Ahead

The muffins themselves freeze beautifully, wrapped individually in plastic and then in a freezer bag. I'll bake a double batch on Sunday and keep them in the freezer for those mornings when we need something quick but homemade. Thaw them on the counter overnight, then add the glaze fresh in the morning.

Getting That Perfect Glaze Consistency

Too thick and it won't drizzle, too thin and it disappears into the muffin. Start with 2 tablespoons of lemon juice and add more gradually, whisking after each addition. You're aiming for something the consistency of warm honey—thick enough to hold its shape but fluid enough to pour.

Serving Suggestions

These shine brightest alongside a cup of Earl Grey tea, the way the citrus notes echo each other. I've also served them with brunch when friends come over, and they pair surprisingly well with a crisp white wine if you're feeling fancy in the afternoon.

• Try adding poppy seeds to the glaze for a little crunch and visual interest
• A pinch of cardamom in the batter creates this sophisticated floral note
• Store them uncovered once glazed, or the paper liners will get soggy from the moisture

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There's something deeply satisfying about turning that surplus garden zucchini into something people actually get excited about eating. These muffins have become my go-to for whenever life feels like it needs a little extra brightness.

Recipe Questions & Answers

→ How do zucchini muffins stay moist?

Grated zucchini adds natural moisture and tenderness to the batter without overpowering the flavors, keeping muffins soft.

→ Can I substitute ingredients for dietary needs?

Yes, for dairy-free versions, plant-based yogurt replaces Greek yogurt or sour cream. Whole wheat flour can add fiber.

→ What is the role of lemon glaze here?

The lemon glaze adds a tangy sweetness that balances the mild flavors of zucchini and spices, enhancing overall taste.

→ How to ensure muffins bake evenly?

Line the muffin tin or grease it lightly and bake at 350°F until a toothpick comes out clean, about 22-25 minutes.

→ Can I add extra flavorings?

Yes, adding poppy seeds provides a nutty crunch; vanilla extract also complements the cinnamon and nutmeg spices nicely.