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+ servings
Close-up overhead photo of lemon zucchini muffins.
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5 from 2 votes

Lemon Olive Oil Zucchini Muffins

Incredibly moist and tender, with a light crumb and fresh lemon flavor. The perfect use for your garden fresh zucchini. Make them for grab-and-go breakfasts or tasty snacks!


  • 3/4 cup granulated sugar
  • zest of 1 large lemon
  • 1/2 cup olive oil
  • 2 large eggs
  • 2 teaspoons fresh lemon juice from 1 large lemon
  • 3/4 cup all-purpose flour
  • 3/4 cup white whole wheat flour can sub an extra 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup grated zucchini see note


  • Preheat oven to 425 degrees F. Lightly coat a muffin tin with baking spray or line with paper cups. (This recipe usually yields 10 regular-sized muffins.)
  • In a large bowl, combine the sugar and lemon zest. Rub the mixture together for a minute between your fingers, so the zest incorporates into the sugar and infuses it with flavor. Add oil, eggs, and lemon juice, and whisk until well-combined.
  • Sprinkle flours, baking soda, baking powder, and salt over the batter. Add zucchini and fold gently until the batter is evenly mixed.
  • Divide batter evenly among muffin cups, filling each about 3/4 of the way to the top. Bake at 425 for 5 minutes, then, without opening the oven door, reduce the temperature to 350 and bake for another 12-14 minutes. When done, the muffins will be lightly golden on top and a toothpick inserted into the centers will come out clean.
  • Let cool for 10-15 minutes in the pan, then remove to a wire rack to cool completely.


  • Cooking Tip: There is no need to squeeze extra water out of the zucchini for this recipe. The other ingredients absorb the moisture perfectly. This is one of the reasons I love it!
  • Storage: Muffins keep well at room temperature at least 2-3 days. I usually store them in an airtight container, leaving the zipper or lid slightly cracked, because they are very moist and this prevents any build-up of water droplets.
  • Freezer: Yes, these can be frozen! Store in a freezer-safe ziplock or plastic storage container for 2-3 months. You can defrost as a batch on the counter overnight – crack the container to avoid excess condensation inside – or individually by warming in the microwave for about 30 seconds.
  • Quick Bread Variation: You can also bake this as a quick bread; follow the same instructions, and bake in an 8x4-inch loaf pan at 350 degrees F for 35-40 minutes.

Nutrition Estimate

Calories: 234kcal, Carbohydrates: 29g, Protein: 3g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 33mg, Sodium: 185mg, Potassium: 85mg, Fiber: 1g, Sugar: 15g, Vitamin A: 72IU, Vitamin C: 3mg, Calcium: 21mg, Iron: 1mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!