Lemon Zucchini Muffins are what I bake when I want something bright, soft, and just a little bit surprising. If your crisper drawer is stacked with zucchini and your fruit bowl has a couple of lemons begging to be used, this is your sign. These muffins are tender inside with a lightly golden top, and they taste like sunshine without being too sweet. They also come together fast, which I appreciate on a busy morning. If you’ve ever thought vegetables in a muffin sounded weird, stick with me. You’ll taste lemon first, then the zucchini just makes everything extra moist. 
How to Make Lemon Zucchini Muffins
Here’s the simplest way I know to get bakery-style muffins at home with a bright lemon kick and a delicate crumb. I’ll walk you through what you need, the quick method, and a few smart tricks so your muffins bake up soft and springy every time.
The Story Behind This Recipe
Here’s why I love this Lemon Zucchini Muffins: it uses pantry staples and it tastes like a bakery treat. Lemon Zucchini Muffins are what I bake when I want something bright, soft, and just a little bit surprising. If your crisper drawer is stacked with…
What You Need
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup finely grated zucchini, lightly packed
- 1 tablespoon lemon zest, freshly grated
- 1/2 cup plain yogurt or sour cream
- 2 large eggs, room temperature
- 1/3 cup neutral oil, like canola or light olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- Optional: 1/2 cup mini chocolate chips or white chocolate chips
- Optional topping: coarse sugar or a light lemon glaze
Simple Steps
- Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
- Prep the zucchini. Grate it finely, then place it in a clean towel and gently squeeze out just a little moisture. You still want it damp, not dry. Measure 1 cup after this step.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk yogurt, eggs, oil, lemon juice, vanilla, and lemon zest until smooth.
- Add wet ingredients to dry. Stir with a spatula until just combined. Fold in zucchini and any mix-ins.
- Divide batter evenly in the muffin tin. Sprinkle tops with coarse sugar if using.
- Bake 15 to 18 minutes, or until the tops are set and a toothpick comes out clean with a few crumbs.
- Cool in the pan for 5 minutes, then move to a rack. If glazing, let the muffins cool completely first.
Tips for Success
Do not overmix. Stir only until the flour disappears. Overmixing toughens the crumb.
Squeeze gently, not aggressively. Zucchini adds moisture that keeps these muffins tender. If you wring it dry, you lose that magic.
Fresh lemon matters. Use real juice and fresh zest for bright flavor. Bottled lemon juice can taste flat.
Set your timer for 15 minutes. Ovens vary. Check at 15 so you don’t dry them out. The tops should spring back when touched.
Want more lemon? Brush warm muffins with a quick glaze of powdered sugar and lemon juice. And if you love a sunny, tangy bake, try my favorite lemon brownies next.
Storage. Keep muffins covered at room temperature up to 2 days, or refrigerate up to 5. They also freeze well for a quick snack later.
Bakers Resources
Flavor, Texture, and Substitutions
Why these muffins work: The acid in lemon juice plus baking soda helps them rise light and fluffy. Zucchini brings gentle moisture without making the batter watery when you squeeze just a bit. Yogurt keeps the crumb smooth and soft.
Flour swaps: You can replace up to half the flour with whole wheat pastry flour. Expect a slightly heartier texture. For gluten free, use a cup-for-cup blend with xanthan gum and watch the bake time by a minute or two.
Sweetness level: As written, these are lightly sweet. If you like a more dessert-like muffin, add 2 tablespoons extra sugar or finish with the glaze.
Mix-ins: Poppy seeds, blueberries, or white chocolate chips pair beautifully with lemon. If you add fruit, toss it lightly in flour first and bake toward the longer end of the range.
Pan options: Mini muffins take about 10 to 12 minutes. A 9-by-5 loaf pan will bake in about 45 to 55 minutes, but start checking at 40.
Zucchini basics: Small to medium zucchini are best. They’re tender and less seedy. No need to peel. Just wash, trim, and grate.
Make ahead and freeze: Bake and cool completely, then freeze on a sheet pan before moving to a freezer bag. Reheat in the microwave for 15 to 20 seconds or thaw overnight in the fridge.
If you’re swimming in zucchini this season, you’ll also love baking a cozy loaf of chocolate zucchini bread. It’s rich, simple, and a nice contrast to the citrus vibe of these muffins.
Related Recipes
Baking days are my favorite kind of days. Once you’ve got a batch of Lemon Zucchini Muffins cooling on the rack, it’s fun to switch gears and try something new. For a savory option that pairs well with soups and chili, check out these cheesy wonders: cheddar cheese muffins. They’re fluffy, salty, and a hit with kids and grown-ups.
Or keep the citrus train rolling with a classic, soft crumb lemon pound cake. It’s buttery, bright, and a great make-ahead dessert for gatherings. If you love the sunny lemon flavor in today’s muffins, this cake will be right up your alley.
Popular in Blog
Every month I keep tabs on what you’re cooking most, and it always gives me ideas for weekend baking. Lately, readers are loving quick breakfast bakes with short ingredient lists, low-stress muffins, and anything that freezes well. That’s exactly why Lemon Zucchini Muffins sit near the top of my list. They’re easy, forgiving, and ideal for meal prep. Bake a batch, tuck a few in the freezer, and you’ll have a bright snack ready to grab all week.
I’ve also noticed a trend toward recipes that use produce you might already have on hand. Zucchini is the superhero of late summer, and lemon adds that fresh twist we all crave. Between the gentle sweetness and sunny aroma, these muffins check every box for a fast, feel-good bake.
Recipe Ratings
I test my recipes in a regular home kitchen and share them with neighbors and friends before posting. I want you to feel confident that these muffins will turn out. On my site, star ratings help others see how a recipe performs in real life. If you make these, leaving a quick note on texture and flavor can really help the next baker.
Made these on a Tuesday night and packed them for school lunches. My picky eater asked for seconds. Lemon flavor is bright, not sour, and the texture is soft and moist without feeling heavy. Saving this for our weekly rotation.
When you leave a rating, it’s helpful to mention whether you used yogurt or sour cream, how finely you grated the zucchini, and your oven’s timing. Those little details give extra guidance to bakers who want the same result. Thanks for sharing your kitchen wins.
Common Questions
Can I use bottled lemon juice? You can, but fresh lemon juice and zest make a big difference. Fresh zest gives you that bright, fragrant lift these muffins need.
Do I have to squeeze the zucchini? Give it a gentle squeeze to remove a bit of extra liquid. You want it damp, not dry, so the muffins stay moist.
Can I make them dairy free? Yes. Use a dairy free yogurt in place of regular yogurt or sour cream, and make sure your chocolate chips are dairy free if using.
Why did my muffins sink? Usually it’s overmixing, an oven that runs cool, or underbaking. Check your oven temp with an oven thermometer and mix just until combined.
How long do they stay fresh? They’re best within 2 days at room temp. Refrigerate up to 5 days or freeze up to 2 months.
A bright, cozy bake to keep on repeat
If you’ve been craving a simple, happy bake, Lemon Zucchini Muffins deliver every time. They’re light, zesty, and easy enough for a weekday morning, but pretty enough for a brunch spread. For more inspiration and technique tips, I love checking the Zucchini Lemon Muffins Recipe | King Arthur Baking and this friendly take from Lemon Zucchini Muffins – The Salty Marshmallow. Now it’s your turn to bake a batch, pour a cup of coffee, and enjoy that first warm bite. If you try them, leave a rating and tell me what you added.
Happy baking, and here’s to more sunny, lemony days in your kitchen. Lemon Zucchini Muffins for the win.
Lemon Zucchini Muffins
Ingredients Â
MethodÂ
- Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
- Grate the zucchini finely, then place it in a clean towel and gently squeeze out a little moisture. Measure 1 cup of zucchini afterward.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the yogurt, eggs, oil, lemon juice, vanilla, and lemon zest until smooth.
- Add the wet ingredients to the dry ingredients and stir with a spatula until just combined. Gently fold in the grated zucchini and any mix-ins.
- Divide the batter evenly among the muffin tins and sprinkle the tops with coarse sugar if using.
- Bake for 15 to 18 minutes, or until the tops are set and a toothpick comes out clean or with a few crumbs.
- Cool in the pan for 5 minutes, then move to a rack. If glazing, let the muffins cool completely first.
