Go Back
zucchini muffins with lemon glaze
Print Recipe
5 from 7 votes

Zucchini Muffins with Lemon Glaze

Flavorful, moist zucchini muffins with a tart lemon glaze.
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: Danielle


  • 2 eggs
  • 1/2 cup butter or margarine to make this vegan
  • 3 cups zucchini grated (approximately 2-3 small or 1 large)
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 cup all purpose flour
  • 1 cup whole wheat flour or substitute with all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ginger powder
  • 1/2 teaspoon cloves
  • 1 cup powdered sugar
  • 1 1/2 tablespoons lemon juice


  • Preheat the oven to 350 degrees and spray a 12 cup muffin pan with cooking spray or use cupcake liners.  Place the butter in a microwave safe bowl and heat until the butter is melted.
  • In a large bowl add the eggs and beat with a fork, then stir in the zucchini, melted butter, sugar, and vanilla and mix well.  Then add the salt, flours, baking soda, and spices and stir until combined.
  • Fill the muffin tins about 2/3 full.  Bake for about 23-26 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow to cool for about 10 minutes.  While the muffins are cooling, mix the powdered sugar and lemon juice together in a bowl, and then spoon over the muffins.