Lemon Zucchini Muffins

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.


  • 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


  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.