Lemon Zucchini Muffins

A delicious and super moist muffin recipe that combines the flavour of tangy lemon with finely shredded zucchini. Your kids won’t even notice the “healthy” stuff inside.

It’s no secret that I’m in love with lemon.

I’ve shared plenty of lemon recipes here on this blog, but one of my favourites has to be my Lemon Zucchini Bread. It’s so moist and delicious.

However, sometimes a loaf isn’t always the easiest way to enjoy a little treat.

That’s where muffins come in. They are the perfect snack! They are just the right size and easy to carry anywhere you go, including your kid’s lunch kits.

When my kids tried these, they didn’t even question the zucchini in there, these muffins are THAT good. I’m all about sneaking more veggies into my kids as much as I can

Here are some more snack recipes with veggies that your kids will love:

Healthy Carrot Zucchini Muffins
Tropical Green Smoothie
Coconut Flour Zucchini Muffins
Grain Free Chocolate Zucchini Muffins
Chocolate Chip Chickpea Blondies

Drizzle some of the lemon glaze over the top and it’s like eating a cupcake.

These also freeze really well. I like to make a batch and then freeze half of them to save for later.

I hope you enjoy these muffins as much as we do!

Lemon Zucchini Muffins

A delicious and moist snack idea full of flavour.

• CourseSnack

Servings12 muffins

Prep Time10 minutes

Cook Time20 minutes

Ingredients

• 2cups all-purpose flour
• 2tsp baking powder
• 1/2tsp salt
• 2whole eggs
• 1/2cup coconut oilmelted
• 1/2cup maple sugarcan use regular white sugar
• 1/2cup buttermilk
• zest of 1 lemon
• juice of 1 lemon
• 1cup grated zucchinisqueeze excess water out
• 1cup powdered sugar
• juice of 1 lemon

Instructions

1. Preheat oven to 350F. Line a muffin tin with muffin liners.
2. In a large bowl, mix together flour, baking powder, and salt.
3. In a medium bowl, beat together eggs, coconut oil, sugar, buttermilk, lemon zest, and lemon juice. Fold in grated zucchini and stir together until everything is incorporated.
4. Add the zucchini mixture to the dry ingredients and mix until everything is combined.
5. Divide batter among muffin tins and bake for 20 minutes, or until a toothpick inserted in the centre of the muffins comes out clean. Remove from oven and let cool.
6. In a small bowl, mix together powdered sugar and lemon juice. Add more lemon juice for a thinner glaze. Spoon glaze over cooled muffins. Let glaze set before serving.

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