Zucchini Muffins

Fresh lemon adds bright, zesty flavor to these tender, subtly sweet Zucchini Muffins. The perfect summer breakfast or snack!

Summer’s Perfect Breakfast

On a slow Sunday morning, I love nothing more than to settle in with a cup of coffee and one of these tender, sweet Zucchini Muffins. With a soft crumb, a subtle sweetness and the tang of fresh lemon and lemon zest they’re delicious and satisfying. Warm from the oven or room temperature, they’re the perfect for breakfast or a snack any time of day.

Baking with Zucchini

Zucchini has an earthy, slightly sweet flavor and tons of moisture, which make it a wonderful addition to baked goods, the same way baking with bananas does. It makes for a wonderful, versatile addition to some of my favorite recipes like, zucchini cake, dark chocolate zucchini brownies, and even the more savory zucchini sweet corn muffins.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• All-purpose flour: gives the muffins their form and chew. Don’t over-mix the batter once the flour mixture is added as this helps prevent tough muffins. You can use whole wheat flour for a denser, nuttier muffin. Gluten-free 1:1 flour blends work great too.
• Baking powder: leavener that reacts with the acid (lemon juice) to make the muffins rise.
• Baking soda: leavener that gives the muffins an extra lift.
• Ground cinnamon: adds warmth and flavor that complements the zucchini and lemon so well.
• Kosher salt: exchanges the flavor and balances the sweetness. Use slightly less if using table salt (which is finer).
• Unsalted butter (melted & slightly cooled): adds richness, moisture and flavor. Be sure to let it cool slightly before adding the egg to prevent curdling. Use vegetable oil or melted coconut oil as alternatives.
• Granulated sugar: sweetness that helps with texture, browning and moisture retention.
• Large egg: binds ingredients, adds structure and aids in rising.
• Fresh lemon: both the zest and the juice brighten the overall flavor and balances the sweetness.
• Vanilla extract: adds depth and enhances sweetness.
• Fresh zucchini: adds moisture, nutrition and subtle texture. It’s essentially invisible once baked. For more recognizable flavor, you could substitute some or all of the zucchini with finely shredded apple or carrot.

Supplies:

• 12-cup muffin pan
• Muffin liners or nonstick cooking spray
• Large mixing bowl
• Zester
• Whisk
• Wire cooling rack

How to Make Zucchini Muffins

• Preheat oven to 350°F. Lightly grease a 12-cup muffin pan or line with paper liners. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
• In a large mixing bowl, melt the butter and let slightly cool. Add in the sugar.

• Whisk until smooth.
• Add the egg, lemon zest, lemon juice and vanilla and whisk until well combined.
• Add in the flour mixture.

• Stir to combine.
• Fold in the shredded zucchini.
• Divide batter evenly among the prepared muffin cups, filling each muffin cup 2/3 full.

• Bake for 20-22 minutes or until a toothpick inserted in the centers comes out clean. Let cool in the muffin pan for about 5 minutes and then transfer to a cooling rack to cool completely.

Storage

Store muffins in an airtight container on the counter for 2-3 days, or in the refrigerator for up to a week.

Enjoy leftover muffins at room temperature or reheat for 15-20 seconds in the microwave to warm throughout.

To freeze the muffins, let cool completely and then wrap each muffin tightly in plastic wrap before placing in a freeze-safe plastic bag or container to store in the freezer for up to 3 months. Thaw loosely covered at room temperature for a few hours before enjoying.

If you make my Zucchini Muffins, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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