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