Recipe by Kimberly Blain Lindsey
"I used to love the low-fat lemon zucchini muffins at Starbucks and then they discontinued them and I was forced to come up with my own."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 3/4 cups
1 (8 ounce) container
This is a solid recipe that produces nice moist not too sweet muffins. I would not normally grate and then measure the zucchini but I did this time. I grated one average sized zucchini and it came to a bit less than 2 cups. My container of lemon yogurt was only 6 oz so I added another 2 oz of plain greek yogurt. I will try making these next time using applesauce and oil beaten with the egg instead of the butter. I am glad I made these. Thanks for a nice easy recipe. UPDATE: I meant to say that these don't rise really high so don't be afraid to fill your muffin cups - there was some batter left over after making 12 regular muffins.
Sorry, but this recipe is bad. #1 it doesn't tell you how much zuchinni to add. They come in various sizes. I followed the recipe to a T, Measurements are vital. Maybe 1/2 C. would have been alright.
Excellent way to use up all that zucchini from the garden. I used two cups of grated zucchini and followed the recipe as written. These are super moist and a nice change from regular zucchini bread.
I made these to take on a roadtrip and they are wonderful. I used 3 T. butter and 3 T. oil instead of all butter and they turned out fine. Great way to use all that zucchini. Seems like most recipes for baked goods call for 2 cups zucchini so I've been shredding it and wringing the moisture out in a clean dishcloth, then freezing in 2 cup portions.
I made these muffins as the recipe called and they were great. The second time I made them I made a quite a few substitutions to make them sugar-free.
6 tbsp of plain goat yoghurt (instead of lemon yoghurt), 2 tbsp of lemon juice, 6 tbsp apple sauce and 1/8 cup of oil (instead of butter), 1/4 cup of honey (instead of sugar) and 2 tbsp of lemon rind.
Baked at 365F for 20 min.
I also skipped the glaze to keep them sugar-free.
They browed easily but I found the middle to be a bit too wet.
Next I will try reducing yoghurt and apple sauce to 5 tbsp each and baking at 350F for 35 min.
Excellent recipe. The only change I made was to add an extra teaspoon of baking powder to make them puff up a little more. I also left out the glaze and they were amazing.
I love this muffin. I love both zuchinni and lemon and this is a wonderful summer brunch muffin. A great way to get my family to eat more vegetables.
I think these are my new favorite muffins!!! I had a ton of shredded zucchini in the freezer from last years garden and needed to use it up to make room for this years. So it looks like i'll be making this recipe a few more times. My changes were whole wheat flour instead of ap, organic cane sugar instead of white, and instead of butter i used 5 tablespoons of my homemade applesauce and 1/8 cup of flaxseed oil. I also didn't bother with the glaze and they were great!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Zucchini Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 58
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
These healthy muffins are packed with carrots, zucchini, nuts, and raisins.
These Savory Zucchini and Chard Muffins are just right for brunch or lunch.
See how to make summer’s ideal side dish starring zucchini and yellow squash.