Description
Moist and flavorful muffins bursting with fresh zucchini and bright lemon.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 cups grated zucchini (about 2 medium)
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, beat eggs and sugar until well combined.
- Stir in vegetable oil, milk, and vanilla extract.
- Add lemon zest and grated zucchini to the wet ingredients. Mix well.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Divide batter evenly among the prepared muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure zucchini is well-drained to prevent soggy muffins.
- You can add a streusel topping or a simple lemon glaze for extra flavor.
- For a sweeter muffin, increase sugar to 1 cup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: lemon zucchini muffins, zucchini bread, lemon muffins, quick bread, easy baking, healthy muffins