Lemon Zucchini  Muffins

Healthy Lemon Zucchini Muffins are incredibly moist, fluffy and bursting with fresh lemon flavor. They are perfect to take advantage of garden fresh zucchini bounty and make a great choice for healthy breakfast or snack!

Zucchini Lemon Yogurt Maple syrup Baking powder Baking soda Salt Whole wheat or spelt flour Optional topping: Rolled or quick oats Maple syrup Oil Lemon zest Coconut flakes

Ingredients You Need

Prep: Preheat oven to 350 degrees F and line muffin tin with paper liners. Shred zucchini and give it a gentle squeeze. Juice and zest lemon.


 Make muffin batter: In mixing bowl, add eggs, yogurt, maple syrup, oil, lemon juice, lemon zest, zucchini, baking staples, whisk well to combine.


Add flour and stir gently to mix. Do not over mix which could lead to dense muffins.


Make topping (optional): In a different smaller bowl, add all topping ingredients and stir to combine.


Fill muffin pan and bake: Using  ice cream scoop, fill openings with batter and sprinkle topping on top. Bake for 25 minutes.


Cool: Remove from the oven and let muffins cool in the tin for 10 minutes before transferring onto a cooling rack to cool off more.



Store muffins on a plate on counter covered with a towel for 2 days. If any are left, I transfer them to a container with a lid and place in fridge for 3 days. Freeze up to 3 months.

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