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Lemon Zucchini Muffins

Lemon zucchini muffins with a tender, pale crumb and a glossy lemon glaze that drips down the sides. Grated zucchini adds fine green speckle throughout, while fresh lemon juice and zest bring bright citrus flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.33 cup vegetable oil
  • 0.5 cup plain yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry
Lemon glaze
  • 0.75 cup powdered sugar
  • 2 tbsp fresh lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
  2. Whisk all-purpose flour, baking powder, baking soda, and salt in a large bowl.
  3. Beat eggs, granulated sugar, vegetable oil, plain yogurt, fresh lemon juice, lemon zest, and vanilla extract in a separate bowl until smooth.
  4. Add the wet mixture to the dry mixture and stir until just combined.
  5. Fold in grated zucchini until evenly distributed.
Bake
  1. Divide batter evenly among muffin cups, filling each about 3/4 full.
  2. Bake at 350°F for 18–20 minutes, until a toothpick comes out clean—do not overbake.
  3. Cool completely before glazing.
Glaze
  1. Whisk powdered sugar and fresh lemon juice into a smooth glaze until glossy.
  2. Drizzle the glaze over the cooled muffin tops so it drips down the sides.

Notes

For the best texture, squeeze the grated zucchini very dry so the muffins stay tender and not gummy. Store airtight at room temperature for up to 2 days or in the refrigerator for up to 5 days; freeze unfrosted muffins up to 2 months and thaw before glazing. To make it dairy-free, use a plain non-dairy yogurt substitute in the same amount.