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–+ servings

Lemon Zucchini Muffins

Sue Lau
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5 from 16 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Course Bread, Breakfast, brunch, Muffins, Quick Bread
Cuisine American
Servings 16
Calories 146 kcal

Equipment

  • 1 muffin tin

Ingredients
  

  • 9 ounces zucchini
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons fresh lemon zest
  • 3/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted and cooled
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons plain yogurt

Instructions
 

  • Preheat oven to 350 F.
  • Spray a muffin tin (at least 16 cavity) with Baker's release spray.
  • Stir together flour, baking powder, baking soda, salt, lemon zest and granulated sugar.
  • Squeeze grated zucchini until dry then toss in dry mixture.
  • Add wet ingredients, stirring gently to mix.
  • Divide batter in muffin tin cavities filling about 2/3 full.
  • Bake for 25 minutes or until lightly browned and baked through.
  • Cool muffins on a wire rack.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 146kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 32mgSodium: 172mgPotassium: 76mgFiber: 1gSugar: 10gVitamin A: 197IUVitamin C: 4mgCalcium: 44mgIron: 1mg
Keyword muffins with veggies
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