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.

Lemon Zucchini Muffins

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. 

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.

This recipe is less sweet than most zucchini muffin recipes 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.

Tips:

  1. We have made this recipe with melted butter in place of the oil. The flavour is good but the texture isn’t as light. (We definitely prefer the oil version.)
  2. Feel free to add extra zucchini. This recipe can handle up to 1 3/4 cups of grated zucchini.
  3. We have reduced the sugar to 1/3 cup in this recipe with good results. If you prefer your muffins not too sweet then we think you’ll love the lower sugar version.
  4. The poppy seeds can be omitted (or replaced with 2 Tbsp. sunflower seeds).
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Lemon Zucchini Muffins

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.

  • Author: Crosby Molasses
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 serving(s) 1x
  • Category: 1. Muffins & Quick Breads

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 400 F and line muffin pans with papers or grease them well.
  2. Squeeze the zucchini over the sink to get rid of some of the excess moisture.
  3. 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.
  4. In a large bowl stir together the flour, baking powder, baking soda, salt and poppy seeds.
  5. Gently fold wet ingredients into the flour mixture and stir until almost combined.
  6. Fill muffin tins ¾ full.
  7. Place muffins in oven and immediately reduce the temperature to 375 F.
  8. Bake for about 15 minutes, until tops of muffins spring back when lightly touched.
  9. Cool in pan 10 minutes then remove to a wire rack to finish cooling.

 

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Comments

  • October 11, 2021
    reply

    Sandra Hagell

    These muffins are my new favourite muffin, I added some dried cranberries and they were a hit. Great crumb, light baked beautifully. Thank you for a great recipe,

  • October 4, 2021
    reply

    Terry

    These muffins are awesome. Love the lemon and molasses mixture. They were gone in an instant.

  • April 21, 2021
    reply

    Donna Blanchard

    I really love your recipes?? It is always a special day when I see new ones. Crosby’s has been in our kitchen as far back as I can remember, and I am 77 in May. Thank you.
    Donna B.

    • April 26, 2021
      reply

      Crosby Molasses

      Thank you and happy “early” 77th birthday!

  • August 13, 2020
    reply

    Heather Gaunce

    Thanks so much for all your excellent recipes! I’m going to try your lemon zucchini low sugar muffins! I’m a Montrealer, married a N.B. Man, have lived in N.B. for 10 years total at 2 different times, and now have lived in B.C. for 26 years. Crosby’s Molasses and King Cole tea remind me of N.B.

    • August 18, 2020
      reply

      Crosby Molasses

      Thanks Heather. I’m so glad that our recipes and molasses keep you connected to home. Hope you can get King Cole tea in BC too!

  • September 18, 2018
    reply

    Sandra Hagell

    I made the Lemon Zucchini muffins today, did not have a lemon, so I used orange zest, BEAUTIFUL….thank you, love your recipes….

    • October 1, 2018
      reply

      Crosby Molasses

      Hi Sandra, Great suggestion to add orange zest. I’ll add that to the recipe so others can try it too. Thanks for letting me know.

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