Description
Enjoy these moist and flavorful lemon zucchini muffins. They are easy to make and perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 cup shredded zucchini
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together sugar, oil, egg, lemon juice, and lemon zest.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the shredded zucchini.
- Fill muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add a lemon glaze after the muffins have cooled.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg