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Lemon Zucchini Muffins: A Refreshing Twist for Breakfast!

Lemon Zucchini Muffins
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Delicious and moist lemon zucchini muffins that are perfect for breakfast or a snack.

Ingredients

Scale
  • 1 cup grated zucchini
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/4 cup lemon juice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the grated zucchini, sugar, and oil.
  3. Add the eggs, lemon juice, and vanilla extract to the mixture and stir until well combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For added flavor, consider adding poppy seeds or nuts.
  • These muffins can be stored in an airtight container for up to 3 days.
  • For a healthier option, substitute half of the all-purpose flour with whole wheat flour.

Nutrition

Find it online: https://recipesdays.com/lemon-zucchini-muffins-recipe-breakfast-snack/