Dessertsbrokenovenbaking5.0
Easy and Moist Lemon Zucchini Muffins
This Lemon Zucchini Muffin recipe is the best thing to bake with fresh zucchini! Make them in 30 minutes and eat for breakfast or dessert with lemon icing!
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- spatula
📝 Preparation Steps
1
Preheat oven to 425°F. Fill a muffin pan with parchment liners.
2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
baking powder1 teaspoon
3
In a medium bowl, whisk together the vegetable oil, granulated sugar, lemon zest, eggs, vanilla extract, and kefir. Mix in the shredded zucchini.
lemon zest (lightly packed)1 tablespoon½ teaspoon lemon zestlarge eggs (room temperature)2vanilla extract1 teaspoon
4
Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula just until the flour streaks disappear.
5
Distribute the batter evenly throughout the muffin liners.
6
Bake at 425°F for ⏱️ 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F and bake until a toothpick comes out clean (another ⏱️ 10-15 minutes).
7
Let the muffins cool in the pan for about ⏱️ 10 minutes, then transfer to a wire rack.
8
To make the optional lemon icing, whisk together the powdered sugar, lemon juice, lemon zest, and milk until smooth. Drizzle over the cooled muffins or dip their tops in the glaze.
powdered sugar1 cuplemon juice1 teaspoonlemon zest (lightly packed)1 tablespoon½ teaspoon lemon zest
Nutrition Facts
calories
208 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
1 g
sugar Content
12 g
sodium Content
171 mg
protein Content
3 g
trans Fat Content
0.1 g
cholesterol Content
32 mg
carbohydrate Content
26 g
saturated Fat Content
2 g
unsaturated Fat Content
7 g
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