Lemon Zucchini Muffins

Elena Butuc

Lemon Zucchini Muffins offer a tender bite with a surprise twist that even the pickiest eaters will love. With zucchinis' neutral flavor, the combination possibilities are endless, and this lemon-flavored zucchini muffin recipe is sure to be a crowd-pleaser. It's a favorite in my family, and I'm confident you'll love it too!

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Ingredients

Metric US

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Zucchini

200 g

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Lemon

1 piece

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Melted butter

120 g

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Sugar

180 g

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Egg

2 pieces

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Salt

0.5 tsp

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White flour

250 g

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Baking powder

10 g

Step by step

Step 1

Wash the lemon thoroughly and grate the yellow peel using a fine-hole grater.

Squeeze the juice from half a lemon and reserve the other half for other culinary uses.

Step 2

Grate the zucchini using a medium-hole grater.

Step 3

Combine the zucchini with 2 eggs, 120g of melted butter, 180g of sugar, 0.5 teaspoon of salt, grated lemon zest, and lemon juice. Mix thoroughly with a whisk.

Step 4

Integrate the flour and baking powder into the mixture, whisking well until no lumps remain in the batter.

Step 5

The mixture should form a liquid yet slightly dense dough.

Step 6

Fill 2/3 of the muffin tins with the mixture, using muffin paper if the tins are not silicone.

The quantities provided will yield 17 medium-sized muffins.

Step 7

Bake the lemon and zucchini muffins in a preheated oven at 200 degrees Celsius for 30-35 minutes, or until evenly browned and a toothpick inserted comes out clean. Let them cool on the counter for at least 1 hour before serving.

These Lemon Zucchini Muffins are incredibly aromatic, tasty, and tender. Enjoy them with the whole family.

Bon appétit!