Healthy Lemon Zucchini Muffins

lemon zucchini muffins recipe

4.8 from 8 reviews

Lemon Zucchini Muffins made healthy with whole wheat flour, plain yogurt, zucchini and no refined sugar.

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Oven
  • Cuisine: North American


  • 2 large eggs, lightly whisked
  • 1/2 cup yogurt, plain (2% +)
  • 1/2 cup maple syrup, honey or agave
  • 2 tbsp any oil
  • 1 large lemon, juice and zest of
  • 2 cups medium shredded zucchini, lightly squeezed
  • 2 tsp baking powder, aluminum free
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 1/3 cups whole wheat or spelt flour

Topping (optional):

  • 1/4 cup rolled or quick oats
  • 1 tbsp honey or maple syrup
  • 1 tbsp avocado or coconut oil (melted)
  • 1 large lemon, zest of
  • 3 tbsp coconut flakes, unsulphured & unsweetened


  1. Preheat oven to 350 degrees F and line muffin tin with liners or use silicone muffin tin.
  2. In a large mixing bowl, add eggs, yogurt, maple syrup, oil, lemon juice + zest, zucchini, baking powder + soda, and salt; whisk well to combine. Add flour and stir gently to mix. Do not over mix.
  3. (Optional) In a small bowl, add Topping ingredients and mix with a spoon.
  4. Using large ice cream scoop, fill 12 openings with batter and spoon mixed Topping (optional) on top. Bake for 25 minutes or until toothpick inserted in the middle comes out clean.
  5. Remove from the oven and let muffins cool in the tin for at least 60 minutes before transferring onto a cooling rack to cool off completely.

Store: On a plate on a kitchen counter covered with a towel for first 2 days. If any are left at that point (let’s be honest), I transfer them to a container with a lid and into the fridge for another 3 days.

Freeze:Bake, cool and place in a gallon size Ziploc container. Release as much air as possible and seal. Freeze for up to 3 months. To thaw, just place on a counter for a few hours. There is nothing to spoil.


  • Zucchini – Shred zucchini using medium size holes to help incorporate better with the batter. Give a gentle squeeze.
  • Yogurt – Use plain yogurt with fat content 2% and higher. Non-fat yogurt lacks flavor and moisture. Regular or Greek yogurt will work.
  • Lemon – Only fresh. You want the juice and the zest of a fresh lemon. Bottled doesn’t taste nearly the same. Not to mention it is loaded with preservatives.
  • Whole wheat or spelt flour – Please stick to these 2 flours for most favorable end result. Baking is a science. All flours are so different. They do not act the same.
  • Oil – We use just 2 tbsp and any mild tasting oil will work.
  • Maple syrup – Any liquid sweetener like honey, agave or brown rice syrup will work. Do not use sugar as it is dry and batter consistency will be thrown off.
  • Eggs – You can replace eggs with flax eggs.

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