Servings: 12 serving(s)
Prep time: 15 minutes
Total time: 30 minutes
Cooking time: 15 minutes
Lemon zucchini muffins are moist and not too sweet. Just a little molasses adds more depth to the flavour and the lemon zest gives them a great lift.
Back-to-school is a busy time, even if you don’t have anyone in your house in school. When the calendar turns from August to September I feel as though I’m starting a new year and I have that familiar urge to get organized. I start cleaning out cupboards, organizing recipes and baking for lunches.
Like many, my kitchen gets piled high with zucchini in September so my baking becomes another excuse to use it up.
These lemon zucchini muffins remind me of a recipe I grew up with. When I was little we’d arrive home from school to fresh muffins cooling on the counter and zucchini muffins were one of mom’s regulars. This recipe is less sweet than the recipe from my childhood but it is definitely sweet enough. The molasses adds depth to the sweet and the lemon zest gives the flavour a nice lift.
Lemon zucchini muffins freeze well but they also last on the counter (in a tin or bag) for a few days.
- I have made this recipe with melted butter in place of the oil. The flavour is good but the texture isn’t as light. (I definitely prefer the oil version.)
- Feel free to add extra zucchini. This recipe can handle up to 1 3/4 cups of grated zucchini.
- I have reduced the sugar to 1/3 cup in this recipe with good results. If you prefer your muffins not too sweet then I think you’ll love the lower sugar version.
- The poppy seeds can be omitted (or replaced with 2 Tbsp. sunflower seeds).
Lemon Zucchini Muffins Recipe
Makes 12 muffins
- 1 1/2 cups grated zucchini
- ½ cup sugar
- 2 Tbsp. Crosby’s Fancy Molasses
- 1/2 cup oil (olive, canola, grapeseed)
- 2 large eggs
- 2 tsp. vanilla
- Grated zest of a lemon
- 1 1/2 cups flour, spooned in
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 Tbsp. poppy seeds
- Preheat oven to 400 F and line muffin pans with papers or grease them well.
- Squeeze the zucchini over the sink to get rid of some of the excess moisture.
- In a medium bowl whisk the sugar with the molasses and oil. Whisk in the eggs then the vanilla and lemon zest. Stir in the zucchini.
- In a large bowl stir together the flour, baking powder, baking soda, salt and poppy seeds.
- Gently fold wet ingredients into the flour mixture and stir until almost combined.
- Fill muffin tins ¾ full.
- Place muffins in oven and immediately reduce the temperature to 375 F.
- Bake for about 15 minutes, until tops of muffins spring back when lightly touched.
- Cool in pan 10 minutes then remove to a wire rack to finish cooling.
Nutritional info, per muffin:
Calories: 122, Fat: 11 g, Saturated Fat: 1 g, Cholesterol: 32 mg, Sodium: 150 mg, Carbs: 23, Sugar: 11 g, Protein: 3 g, Fibre 1 g, Potassium: 125 mg, Calcium: 32 mg
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