Soft lemon zucchini muffins made with fresh lemon zest, lemon juice, and grated zucchini for a moist, fluffy bakery-style treat.

Scale

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/2 cup oil or melted butter

3/4 cup sugar

1/4 cup brown sugar

1 teaspoon vanilla

2 tablespoons lemon zest

1/4 cup lemon juice

1 1/2 cups grated zucchini

Optional white chocolate chips

Optional poppy seeds

Cook Mode Prevent your screen from going dark

1. Preheat oven and line muffin pan.

2. Whisk dry ingredients.

3. Mix wet ingredients until smooth.

4. Combine wet and dry mixtures.

5. Fold in zucchini and add-ins.

6. Bake until golden and set.

Do not overmix batter.

Do not squeeze zucchini unless very watery.

Add lemon glaze for extra sweetness.

Store airtight.