Green Zucchini Lemon Muffins (Printable)

Moist muffins with fresh zucchini and a tangy lemon glaze, ideal for any time snack or breakfast.

# What You'll Need:

→ Muffins

01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 tsp ground cinnamon
06 - 1/4 tsp 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 tsp 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 tbsp freshly squeezed lemon juice
16 - 1 tsp lemon zest

# How-To Steps:

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 incorporated.
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 and the tops are golden brown.
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 zest until smooth and pourable. Adjust consistency with additional juice if needed.
10 - Drizzle the glaze over cooled muffins and let set for 10–15 minutes before serving.

# Expert Advice:

01 -
  • The zucchini keeps these incredibly moist without any tricks, and youd never guess there were vegetables inside
  • That lemon glaze turns an ordinary muffin into something that feels like it came from a bakery
02 -
  • Squeezing the moisture out of the grated zucchini is the step everyone skips and then regrets. Use a clean towel and really wring it out
  • Overmixing creates tough, rubbery muffins. Stop stirring as soon as the flour disappears
03 -
  • Room temperature eggs incorporate better and create a more tender crumb
  • The glaze will set faster if you pop the glazed muffins in the fridge for 10 minutes

Return