15-Minute Lemon Zucchini Muffins – Magically Moist & Easy
A simple and healthy recipe for lemon zucchini muffins that are perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 large egg
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup grated zucchini
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, whisk sugar, egg, oil, milk, vanilla, and lemon zest.
- Combine wet and dry ingredients. Fold in zucchini.
- Divide batter into muffin cups. Bake for 20-25 minutes until golden.
- Cool before serving.
Notes
- Squeeze excess moisture from zucchini before adding.
- Adjust sugar based on preference.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg