Bright & Moist Lemon Zucchini Muffins
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
- 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.
