Description
Moist and flavorful muffins made with fresh zucchini and lemon. Perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup grated zucchini
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, whisk flour, baking soda, baking powder, and salt.
- In another bowl, mix sugar, oil, egg, and vanilla until smooth.
- Stir in grated zucchini, lemon zest, and lemon juice.
- Fold dry ingredients into wet ingredients until just combined.
- Divide batter evenly into muffin cups.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Grate zucchini finely for even distribution.
- Do not overmix the batter to keep muffins tender.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg