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Easy Lemon Glazed Zucchini Muffins

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Moist and flavorful zucchini muffins with a bright lemon glaze, perfect for quick breakfasts and freezer-friendly treats.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil (canola or light olive oil preferred)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 medium zucchini (about 1 cup grated), fresh and washed
  • Zest of 1 lemon
  • For glaze: ¾ cup powdered sugar
  • For glaze: 2 tbsp fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  2. Grate the zucchini using a box grater or food processor. No need to peel or squeeze out moisture. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the sugar, vegetable oil, eggs, vanilla extract, and lemon zest until smooth and slightly thickened.
  5. Add the dry ingredients to the wet mixture in thirds, folding gently with a spatula until just combined. Avoid overmixing.
  6. Fold in the grated zucchini carefully, ensuring even distribution while keeping the batter light.
  7. Fill muffin cups about ¾ full with batter.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Muffins should be golden on top with a slight spring-back.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  10. Whisk together powdered sugar and lemon juice until smooth and pourable to make the glaze.
  11. Drizzle glaze over cooled muffins and let set for at least 15 minutes before serving or storing.

Notes

Do not overmix the batter to keep muffins tender. Use medium-sized zucchini shreds for best texture. Let muffins cool completely before glazing to prevent glaze from melting off. If batter is too thick, add a splash of milk. Tent muffins with foil if browning too quickly. For gluten-free, use a 1-to-1 gluten-free baking flour blend. For vegan, use flax eggs and plant-based oil, and substitute glaze with maple syrup drizzle.

Nutrition

Keywords: zucchini muffins, lemon glaze, easy muffins, freezer-friendly, quick breakfast, moist muffins, vegetable muffins

Find it online: https://lenatable.com/easy-lemon-glazed-zucchini-muffins-recipe-perfect-for-freezing/