Lemon Zucchini Muffins

4.25 from 40 votes

Lemon Zucchini Muffins are wholesome and tender with just the right amount of bright lemon flavor.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Muffins, Bread + Scones

Cuisine: American

Keyword: lemon muffins, lemon zucchini muffins, zucchini muffins

Servings: muffins

1 cup white whole wheat flour
1/2 cup all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup maple syrup, or honey or a combination of both (see note above regarding honey)
1/4 cup avocado oil, or olive oil
2 eggs
1 1/2 tablespoons lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract or vanilla bean paste
1/4 cup milk of choice
1 1/2 cups shredded zucchini, if there's a lot of liquid squeeze out with hands or a towel

Preheat oven to 400° F. and line a standard muffin pan with liners or spray with oil.
In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients. Pour the wet into the dry and fold together with a rubber spatula until just combined. Fold in the shredded zucchini.
Divide the batter evenly into the prepared muffin pan and bake on the middle rack of the oven for 14-16 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool the muffins on a wire rack for several minutes before serving.
While the muffins cool stir together the butter, honey and pinch of salt until combined. Serve alongside the muffins.

Honey butter not included in nutritional information.