Healthy Zucchini Lemon Muffins
These Healthy Lemon Zucchini Muffins are bright, tender, lightly sweet, and full of fresh flavor. Perfect for breakfast, brunch, or an afternoon snack!
Servings 12
Ingredients
- 1 cup shredded zucchini lightly squeezed of excess moisture
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour or whole wheat pastry flour or additional all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp fresh lemon zest
- 1 tsp fresh thyme leaves finely chopped
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/3 cup olive oil or avocado oil
- 1/3 cup honey or maple syrup
- 1/4 cup milk
- 2 tbsp fresh lemon juice
- 1 tsp 1 teaspoon vanilla extract
- 2 tbsp coarse sugar optional, for topping
Lemon Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp fresh lemon juice
- 1/2 tsp lemon zest plus more for topping
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
- Shred zucchini using a box grater. Lightly squeeze out excess moisture with a clean kitchen towel or paper towels. You don’t need to remove all the moisture—just enough so the muffins don’t become soggy.
- In a large bowl, whisk together flour, whole wheat flour, baking powder, baking soda, salt, lemon zest, and fresh thyme.
- In a separate bowl, whisk together eggs, Greek yogurt, oil, honey or maple syrup, milk, lemon juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Fold in the shredded zucchini. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice for a thinner glaze or more powdered sugar for a thicker drizzle.
- Drizzle glaze over cooled muffins and top with extra lemon zest. Let the glaze set slightly before serving.
