Green Zucchini Muffins Lemon (Print version)

Tender muffins with fresh zucchini and a bright lemon glaze, great for a moist breakfast or snack.

# What you 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 and 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

# Directions:

01 - Preheat 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 flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended.
03 - In a large bowl, beat eggs with vegetable oil, sugar, Greek yogurt, vanilla extract, and lemon zest until smooth and fully incorporated.
04 - Fold grated zucchini into the wet mixture until evenly distributed throughout the batter.
05 - Add dry ingredients to wet mixture and stir gently until just combined. Do not overmix to maintain tender texture.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full.
07 - Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
08 - Let 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 lemon zest until smooth and pourable. Adjust consistency with additional juice if needed.
10 - Drizzle glaze over completely cooled muffins and allow to set for 10 minutes before serving.

# Expert advice:

01 -
  • The texture is incredibly moist without being heavy or dense
  • That lemon glaze transforms simple muffins into something bakery-worthy
  • They freeze beautifully so you can always have breakfast ready
02 -
  • Squeezing the moisture out of grated zucchini is the single most important step for success
  • Overmixing the batter will make these tough and rubbery, so stop as soon as the flour disappears
  • The glaze needs to be thick enough to stay put but thin enough to drizzle, so add juice one tablespoon at a time
03 -
  • Room temperature ingredients blend more easily and create a more uniform texture
  • If your zucchini is especially large, scoop out the seeds before grating

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