Description
Bake these bright and moist lemon zucchini muffins, bursting with citrus flavor and sneaky veggies. Ready in 30 minutes, they’re perfect for breakfast, snacks, or dessert!
Ingredients
Scale
- 1 cup finely shredded zucchini (squeezed dry)
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- Optional glaze: 1/2 cup powdered sugar + 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, mix melted butter, sugar, eggs, sour cream, lemon juice, and zest.
- Add dry ingredients to wet ingredients and stir until just combined. Fold in zucchini.
- Spoon batter into muffin liners and bake for 18–22 minutes or until a toothpick comes out clean. Cool completely and glaze if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg