Lemon zucchini muffins

Lemon Zucchini Muffins recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing our delectable Lemon Zucchini Muffins recipe, a delightful combination of tangy lemon and fresh zucchini. These muffins are incredibly moist, fluffy, and bursting with bright citrus flavors. Perfect for breakfast or a sweet treat, they are quick and easy to make, requiring just a few simple ingredients. The addition of zucchini adds a subtle hint of earthiness and ensures a moist texture. Get ready to indulge in these irresistible muffins that will leave your taste buds craving for more!

Keywords: Lemon, Zucchini, Muffins, Citrus, Moist

Lemon zucchini muffins details

Lemon zucchini muffins, recipe Rating: 4.5
Number of votes:101

These lemon and spice muffins are very moist. A wonderful way to use a bumper crop of zucchini.

Ingredients

4 cups white wheat flour

1 cup granulated white sugar

2 Tablespoons baking powder

2 teaspoons salt

2 teaspoons grated lemon peel

1 teaspoon nutmeg

1 cup chopped walnuts

1 cup golden raisins

4 eggs

1 cup milk

1/2 cup oil

2 cups shredded zucchini

Instructions:

Mix all dry ingredients and lemon peel. Add nuts and raisins. In separate bowl, mix eggs, milk, oil, and zucchini well. Add to dry ingredients. Mix just until moistened. Fill prepared muffin cups almost to top. Sprinkle with cinnamon sugar mix (1 cup sugar to which 1-1/2 teaspoon cinnamon has been added; save extra for other muffins) if desired. Bake at 400 degrees for 20 minutes or until nicely browned on top.

Hint:If you have extra zucchini, grate extra and freeze in 2-cup amounts to use for muffins in winter.

Makes: 18