Lemon Zucchini Muffins – Moist, Bright, and Perfect for Summer Mornings

These Lemon Zucchini Muffins are a beautiful celebration of seasonal baking—bringing together vibrant citrus flavor and moisture-rich zucchini in one deliciously fluffy, golden muffin. If you’ve ever wanted to sneak vegetables into a sweet treat that’s equally loved by adults and kids, this recipe is a must-try.

Whether you’ve got a garden overflowing with zucchini or you’re simply in the mood for something light, flavorful, and unique, these muffins check all the boxes. They’re perfect for summer mornings, meal prep, back-to-school snacks, or brunch with friends. The sweet-tart lemon pairs perfectly with the subtle earthiness of zucchini, creating a muffin that’s tender, not overly sweet, and bursting with personality.

This easy zucchini muffin recipe is beginner-friendly and made from simple pantry staples. You don’t need a mixer or special tools—just a bowl, a whisk, and a grater. With every bite, you’ll enjoy a soft crumb, refreshing lemony zing, and delicate sweetness that lingers in the best way. Even if you’re not typically a zucchini fan, these muffins are bound to win you over.

The sweet-tart lemon pairs perfectly with the subtle earthiness of zucchini, creating a muffin that’s tender, not overly sweet, and bursting with personality. If you’re new here, learn more about why I started Yummify Food and my love for fresh, seasonal baking.

Why You’ll Love These Lemon Zucchini Muffins

• Quick and easy – Ready in under 30 minutes
• Great use of garden zucchini – A fun and practical way to reduce waste
• Family-friendly – Kids won’t even notice the veggies
• Soft and moist texture – Thanks to the moisture in the zucchini
• Versatile – Make them gluten-free, dairy-free, or add mix-ins

Ingredients You’ll Need

Here’s everything required to bring this bright and flavorful muffin recipe to life:

For the Muffins

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• Zest of 2 lemons
• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil for a healthier option)
• ½ cup buttermilk (or milk with 1 tsp lemon juice as a substitute)
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 ½ cups grated zucchini (do not peel or drain)

Optional Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• Extra lemon zest for garnish

Tip: Use the fine side of your grater to achieve a soft texture in the muffins without visible shreds.

How to Make Lemon Zucchini Muffins

Step 1 – Preparation

Start by preheating your oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease with non-stick cooking spray. Wash and finely grate your zucchini—no need to squeeze it dry. The added moisture will give your muffins that perfect soft texture.

Step 2 – Mix the Batter

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, add the granulated sugar and lemon zest, and use your fingers to rub them together until the sugar is fragrant and slightly yellow.

Add the eggs, oil, buttermilk, vanilla extract, and lemon juice to the sugar mixture and whisk until smooth and well combined. Gently fold the wet ingredients into the dry ingredients just until no streaks of flour remain. Lastly, fold in the zucchini evenly without overmixing.

Step 3 – Bake and Glaze

Divide the batter evenly between 12 muffin cups, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. Once completely cool, whisk together the glaze ingredients and drizzle over the muffins. Sprinkle extra lemon zest on top for a bright, fresh look.

Tip: Always let the muffins cool before glazing. If they’re warm, the glaze will melt instead of setting beautifully.

Pro Tips for the Best Muffins

• Use fresh lemons. Bottled lemon juice won’t give the same brightness.
• Don’t squeeze the zucchini. The moisture makes the muffins tender.
• Rub zest into sugar. This infuses the muffins with lemon flavor at the base level.
• Avoid overmixing. It can make your muffins tough and dense.
• Let them cool completely before storing. Trapping steam will make them soggy.

Variations & Substitutions

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free: Swap buttermilk for almond milk + 1 tsp lemon juice.
• Add Blueberries: Fold in ¾ cup fresh or frozen blueberries.
• Add poppy seeds: For a lemon poppy seed twist.
• Use coconut sugar: For a refined sugar-free version with a slightly caramel flavor.
• Top with streusel: Combine flour, butter, and sugar for a crunchy topping.

What to Serve with Lemon Zucchini Muffins

These muffins are versatile and pair beautifully with a variety of drinks and dishes:

• Breakfast: Serve with scrambled eggs or a fruit salad.
• Brunch: Add to a spread with frittata, yogurt parfaits, and mimosas.
• Lunchbox: A sweet surprise for school or work.
• Tea Time: Pair with iced green tea or chamomile.
• Dessert: Add a dollop of whipped cream or lemon curd on top.

They’re great warm or at room temperature, and even better the next day after the flavors have had time to meld.

Storage & Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 5 days. Let sit at room temperature before eating for the best texture.
• Freezer: Freeze muffins individually wrapped in plastic wrap or in a freezer-safe bag for up to 3 months. Thaw overnight or in the microwave for 20 seconds.
• To Reheat: Microwave for 10–15 seconds or warm in the oven at 300°F (150°C) for 5 minutes.

Tip: Freeze without the glaze and add it fresh after thawing for best presentation.

Frequently Asked Questions

Can I use yellow zucchini?
Yes! Yellow zucchini (or summer squash) works just as well and blends seamlessly.

Can I skip the glaze?
Absolutely. The muffins are flavorful enough on their own, though the glaze adds a delicious citrusy finish.

Why are my muffins soggy?
Make sure not to underbake them. Also, let them cool completely before storing in a sealed container.

Can I use whole wheat flour?
You can substitute up to half the flour with whole wheat, but expect a denser muffin.

Are these muffins good for kids?
Yes! They’re a fantastic way to sneak in veggies without kids noticing.

Nutrition Facts (Per Muffin)

Nutrient	Amount
Calories	210
Carbohydrates	27g
Protein	3g
Fat	10g
Fiber	1g
Sugar	14g

Nutrition values are approximate and may vary depending on ingredients used.

Conclusion

These Lemon Zucchini Muffins are a delightful way to bring sunshine to your table, combining bright citrus flavor with the wholesome goodness of zucchini. Whether you’re making them for a cozy brunch, a school snack, or just a sweet treat to enjoy with tea, they deliver on all fronts—flavor, texture, and ease.

They’re soft, tender, and just the right amount of sweet. Plus, they freeze well, are highly customizable, and come together with minimal effort. Try this recipe the next time you’ve got extra zucchini, and fall in love with the lemony twist.

Let me know how your muffins turn out in the comments below—I’d love to hear if you added your own flair or stuck to the classic version!