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June 24, 2018

Zucchini Muffins with Lemon Glaze

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These zucchini muffins are moist, tasty, and flavorful with a simple sweet and tart lemon glaze. A great way to use up fresh zucchini!

zucchini muffins with lemon glaze

Zucchini is one of my favorite garden crops. They’re relatively easy to grow and homegrown zucchini is so much better than the tiny ones in the grocery store. The only problem with zucchini is that when they’re ready to pick, they’re ALL ready to pick, so I often end up with a lot at once.

zucchini muffins with lemon glaze

This recipe is a great way to use up an abundance of zucchini from the garden but also works well with grocery store zucchini. The muffins are so easy to put together and great for breakfast or snacks. The lemon glaze takes them over the top with a lovely sweet/tart combination.

How to Make Zucchini Muffins with Lemon Glaze

To make the muffins, you’ll start by beating some eggs lightly with a fork.  Add melted butter and grated zucchini to the bowl along with sugar, and vanilla.

Then add the flour, baking soda, salt, and spices. I use a mix of all-purpose and whole wheat flour. Feel free to play around with the spices. Nutmeg could be a tasty addition in place of the cloves.

Bake the muffins for about 25 minutes and then allow them to cool. While they’re cooling mix up a simple lemon glaze by combining powdered sugar and lemon juice. If you have fresh lemons, use those, otherwise lemon juice concentrate will work well. Drizzle over the muffins and enjoy!

Looking for more recipes with zucchini? Check out this tomato zucchini pie, one of my summertime favorites. Or these baked zucchini fritters, a great way to use up lots of zucchini! If you try this recipe for zucchini muffins with lemon glaze, leave a comment and a review below and let me know what you think!

zucchini muffins with lemon glaze
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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

Ingredients

  • 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

Instructions

  • 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.
zucchini muffins

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9 comments

  • Michele
    August 8, 2018

    Danielle, these muffins look over-the-top delicious!! Thanks so much for allowing me to share them in my zucchini round-up. Have a great day!

    Reply
  • Emily
    July 1, 2018

    I always have more zucchini than I can eat in my summer garden so this recipe is perfect! The lemon glaze looks amazing!

    Reply
  • Diana
    July 1, 2018

    I absolutely love zucchini muffins, they’re so moist, soft and delicious! I need to make them soon

    Reply
  • Claudia Lamascolo
    July 1, 2018

    I am drawn right into that photo what a great job making my mouth water over those delicious drips!

    Reply
  • Caroline
    July 1, 2018

    I love combining zucchini muffins/bread with lemon and these look tasty with that glaze.

    Reply
  • Allison - Celebrating Sweets
    July 1, 2018

    I was planning zucchini noodles for dinner, but I think I want to use my zucchini for these instead!

    Reply
  • linda spiker
    July 1, 2018

    Oh goodness! I want these for every meal please…and snacks…and desserts:)

    Reply
  • Cassie Jordan
    July 1, 2018

    I love how moist the muffins are! They are good immediately out of the oven, but also chilled.

    Reply
  • Patricia @ Grab a Plate
    June 27, 2018

    Love the seasonings, and I especially love the lemon glaze! Great to have a tasty recipe to use up all that zucchini!

    Reply

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About Me

I’m Danielle and I’m obsessed with food, from trying new foods in my travels to recreating memories from the past in my own kitchen.  Cooking, eating, and traveling with the people I love is what I live for.  I’m excited to share a bit of my world with you.  Read more about my life here.

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