Lemon Zucchini Muffins Recipe

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Most Helpful Positive Review

May 30, 2012

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.

—Baking Nana

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Most Helpful Critical Review

Sep 06, 2012

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.

—Mary

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22 Ratings

Aug 14, 2012

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.

—jesusitadelnorte

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Jul 12, 2012

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.

—olsunshine

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Jul 04, 2012

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.

—LuA

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Jun 30, 2012

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.

—Beth

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Aug 06, 2012

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.

—Kristen

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Jul 27, 2012

I LOVE this recipe. I have made it several times. I do cook the glaze a little bit longer and it makes a beautiful shiny top on the muffins. One time I added blackberries, another time I added blueberries, and one time with no fruit added. My family and friends LOVE when I cook these.

—Kathy

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Nutrition

Calories
210 kcal
10%

Carbohydrates
35.4 g
11%

Cholesterol
33 mg
11%

Fat
6.4 g
10%

Fiber
0.8 g
3%

Protein
3.7 g
7%

Sodium
278 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Zucchini Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 210
Calories from Fat: 58

% Daily Value *
Total Fat 6.4g 10 %
Saturated Fat 3.8g 19 %
Cholesterol 33mg 11 %
Sodium 278mg 11 %
Potassium 124mg 3 %
Total Carbohydrates 35.4g 11 %
Dietary Fiber 0.8g 3 %
Protein 3.7g 7 %
Sugars 20.5g
Vitamin A 5 %
Vitamin C 13 %
Calcium 8 %
Iron 11 %
** Thiamin 16 %
Niacin 14 %
Vitamin B6 4 %
Magnesium 4 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.