Lemon Zucchini Muffins
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5 from 3 reviews
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
- 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.