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Lemon Zucchini Muffins

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 180 kcal


  • 1 ¾ cup (245 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • 1 ½ cups (240 g) shredded zucchini* 1 small to medium zucchini
  • cup (80 ml) vegetable oil
  • 2 eggs
  • Zest and juice of 1 small organic lemon


  1. Preheat oven to 400°F (200°C) and line a muffin tin with 12 paper cupcake liners.
  2. In a large mixing bowl, stir together flour, baking powder, baking soda, salt and sugar.

  3. Add the zucchini, oil, eggs, lemon zest and lemon juice and stir everything together until well-combined.

  4. Spoon the batter into the muffin cups, filling ¾ full. Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 350°F (170°C) and bake for an additional 9 minutes or until a toothpick comes out clean.

  5. Cool muffins in the tins for 5 minutes, then transfer to a
    wire rack to cool completely. Muffins can be stored tightly covered at room
    temperature for up to two days or frozen for two months.

Recipe Notes


  1. You can use the large-holed or small holed side of your grater to grate the zucchini. Finely grated zucchini will bake up softer and less noticeable, if that’s what you want.
  2. If you’re using a really large zucchini, slice it open lengthwise and cut out the spongy seed center before grating.
  3. If your shredded zucchini has released water, pour off the liquid before adding the zucchini to the batter. It’s not necessary to squeeze the liquid out of the zucchini.
  4. Shredded zucchini can also be frozen for later use. The zucchini will release nearly all of its liquid in the thawing process so strain it well and measure the strained zucchini for your recipe.

Recipe adapted from Creative Southern Home.