Simple no yeast Lemon Zucchini Muffins are tender and delicious, topped with a vibrant lemon glaze! They are perfect for freezing for later.
Lemon zucchini muffins are bright and delicious, perfect for summer. Use those lemons to make our favorite Lemon Lasagna, Lemon Bars, and Lemon Pound Cake!
Bright lemon flavor
I love a good quick bread recipe, they are easy, delicious, and don’t require yeast! lemon zucchini muffins are a tasty way to use that summer produce.
This recipe is a variation of our classic Lemon Zucchini Bread. It has the perfect amount of lemon and happens to be one of my favorite quick bread recipes.
Lemon zucchini muffins with lemon glaze is a family favorite recipe, perfect for freezing and taking on the go! You’ll love that pop of brightness and how easy they are to make.
Easy to make!
PREP. Preheat the oven to 350°F. Add muffin liners to a muffin pan, or spray with cooking oil if you aren’t using liners.
DRY INGREDIENTS. Mix flour, salt, and baking powder in a medium bowl and set aside.
WET INGREDIENTS. In a large bowl, beat eggs. Add oil and sugar until well blended. Add lemon juice, buttermilk, and lemon zest to this mixture and blend.
COMBINE. Grate zucchini and wring out to remove moisture. Fold in zucchini until it is mixed well. Add the dry mixture to the wet mixture and blend all together until well combined.
BAKE. Pour batter into the lined muffin tin. Bake for 17-19 minutes.
Let the muffins cool in the pan for a few minutes before moving them to a wire rack.
GLAZE. While still warm, make the glaze and dip muffin tops in the glaze. Let the glaze set up and dip again if desired.
Cake flour is used to create a softer tender texture. Use all-purpose flour or make your own cake flour.
- Measure out 2 cups of all-purpose flour, remove 4 tablespoons of the flour and then whisk in 4 tablespoons of cornstarch.
Easy cleanup. Use paper liners, silicone liners, specialty liners, or no liners at all. Spray the muffin pan well with cooking spray if not using liners.
Filling. Don’t overfill the liners or you’ll end up with a mushroom top. Do not underfill the liners either. A good rule of thumb is to fill each liner ⅔ -¾ of the way full.
Lemon juice. A large lemon yields about 4 tablespoons of juice.
Glaze. For a thicker glaze, mix in more powdered sugar. To thin out the glaze, add more milk.
- Many quick breads develop a crack in the center and muffins can too. It usually means the bread is well baked, has risen properly, and steam has escaped from the center.
- To test for doneness, insert a toothpick into the center. If it comes out dry or with a couple of crumbs, it is done.
- Zucchini peels are already thin and soft enough that they won’t affect the texture of the bread if not peeled.
- Use the small side of a cheese grater to shred zucchini. A food processor with a grating attachment would also work well.
- How to wring the Zucchini: It’s important to wring out extra moisture from the zucchini otherwise muffins may end up too moist and won’t hold together. To wring the shredded zucchini, place it in the center of a tea towel or sturdy paper towel, fold up the towel, and wring out by twisting over the sink.
This recipe is very simple to change up. Here are a few ways to do it:
- A classic Lemon Bread pairing is poppyseeds and they can be added to this muffin recipe as well.
- Add additional flavor by folding in dried blueberries or cranberries.
- Add more lemon flavor by adding lemon zest to the lemon glaze.
STORE. Once the muffins have cooled, store them together in an airtight container at room temperature for 3-4 days or in the fridge for 5-7 days.
Placing a paper towel on top of the muffins can help absorb any moisture and keep the tops from getting sticky.
To FREEZE the baked muffins, place them in a single layer in a Freezer Ziploc. Freeze for up to 4 months.
Don’t overmix! You could use the Muffin Method which is simply to mix the dry ingredients in one bowl and the wet ingredients in another bowl. Add the flour mixture to the wet mixture and mix until combined. Use the lowest speed on your mixer or even mix by hand for this recipe.
Adding zucchini to these muffins is just like adding bananas or applesauce to a recipe, it adds a little more bulk to your cupcakes making them go a little further. And since you can’t taste the zucchini, your kids will never know you snuck in more veggies to their diet, added bonus!
For More Muffin Recipes:
Lemon Zucchini Muffins Recipe
- 2 cups cake flour or all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 2 eggs
- 1/2 cup canola oil
- 1 1/3 cup sugar
- 2 tbsp lemon juice
- 1/2 cup buttermilk
- 1 lemon zest
- 1 cup zucchini, grated and dried
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 3 tbsp milk
- Preheat the oven to 350°F. Add muffin liners to a muffin pan, or spray with cooking oil if you aren't using liners.
- Mix flour, salt, and baking powder in a medium bowl and set aside.
- In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, and lemon zest to this mixture and blend all together.
- Grate zucchini and wring out to remove moisture.
- Fold in zucchini until it is mixed well.
- Add the dry mixture to the wet mixture and blend all together until well combined.
- Pour batter into the lined muffin tin.
- Bake for 17-19 minutes.
- While still warm, make the glaze and dip muffin tops in the glaze. Let the glaze set up and dip again if desired.