Description
Delightful muffins made with zucchini and a zing of lemon, perfect for breakfast or as an afternoon snack.
Ingredients
Scale
- 1 cup grated zucchini
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- Combine the grated zucchini, granulated sugar, brown sugar, and melted butter in a large bowl.
- Beat in the eggs and vanilla extract.
- Whisk together the flour, baking powder, baking soda, salt, zest, and cinnamon in another bowl.
- Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice, until just combined.
- Pour the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
Make sure to squeeze out excess moisture from the grated zucchini. These muffins can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini muffins, lemon muffins, breakfast muffins, healthy muffins, vegetarian muffins