Zesty Lemon Zucchini Muffins

A delightful twist on classic zucchini muffins, these Zesty Lemon Zucchini Muffins combine the freshness of zucchini with the bright flavor of lemon, perfect for a refreshing breakfast or snack.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 12

Ingredients

1 cup shredded zucchini

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/4 cup brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, melted

1 large egg

2 tbsp lemon juice

1 tbsp lemon zest

1/2 tsp vanilla extract

1/4 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.

3. In another bowl, combine the melted butter, egg, lemon juice, lemon zest, and vanilla extract.

4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.

5. Fold in the shredded zucchini and, if desired, the chopped walnuts.

6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days.

Reheating

To reheat, warm muffins in a preheated oven at 300°F for 5-7 minutes or microwave for 15-20 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.