Healthy Lemon Zucchini Muffins

Celebrate summer’s bounty with a batch of freshly baked Lemon Zucchini Muffins! These healthy treats are a delightful blend of zesty lemon flavor and wholesome, nutritious ingredients, making them the perfect summertime breakfast or snack.

These zucchini lemon muffins will brighten your breakfast table with the refreshing citrus zing of fresh lemon zest and the subtle moist texture of ripe zucchini. Packed with nourishing ingredients like whole wheat pastry flour, Greek yogurt, and avocado oil, these muffins offer a harmonious blend of flavor and nutrition. Each delicious bite feels like a burst of sunshine, with the light crunch of poppy seeds adding a delightful texture, and a mix of granulated and brown sugar providing just the right amount of sweetness. 

Whether enjoyed with your morning cup or as a midday snack, this recipe for zucchini muffins is a treat you can feel good about eating! All you need is a handful of budget-friendly ingredients and 30 minutes to make the best zucchini muffins that taste as good as they’ll make you feel. They are low in calories and high in fiber and protein, keeping you full and satisfied throughout the day. For more healthy muffin recipes, try my Blueberry Banana Oatmeal Muffins, Pumpkin Protein Muffins, or Banana Carrot Muffins.

Jump to:

• What Do Zucchini Muffins Taste Like?
• Why You Will Love  Lemon Zucchini Muffins
• Ingredients
• Substitutions
• How to Make Healthy Lemon Zucchini Muffins
• Recipe Tips
• Serving Suggestions
• Storage Directions
• Nutritional Info
• Pricing Info
• FAQs
• More Healthy Breakfast Recipes
• Recipe

What Do Zucchini Muffins Taste Like?

These healthy zucchini muffins boast a refreshing fresh lemon flavor, complemented by the moist texture of zucchini shreds. Fresh lemon zest provides a robust citrus flavor more pronounced than lemon juice for a punchy, bright note. The subtle earthy tones of shredded zucchini perfectly balance the vibrant lemon flavor and contribute a signature moistness to zucchini muffin recipes.

Whole wheat flour provides a hearty, satisfying base, while poppy seeds add a slight crunch in each bite. The combination of Greek yogurt and avocado oil ensures the crumb remains tender and moist, and a blend of granulated and brown sugar lends the perfect balanced sweetness to enhance the overall flavor profile with a caramel-like underdone. Each mouthful is a delightful blend of citrusy freshness, comforting texture, and light sweetness.

Why You Will Love  Lemon Zucchini Muffins

• Nutritious – Zucchini bread muffins are a wholesome treat packed with fiber, protein, and essential vitamins. Crafted from nourishing ingredients such as whole wheat flour, zucchini, and Greek yogurt, they offer a healthier muffin alternative.
• Mouthwatering Flavor – The lively lemon flavor and moist zucchini texture make these muffins appetizing and enjoyable. Their irresistible, fresh, homemade flavor will please even the most discerning palate.  
• Budget-Friendly – At just $4.62 to make a dozen muffins, this zucchini baking recipe is an economical option for healthy eating. Eating well doesn’t have to break the bank! 
• Low-Calorie – Each muffin contains less than 200 calories, making zucchini muffins a healthy, guilt-free snack that fits well into balanced diets. Savor for breakfast, as a snack, or even a dessert without worrying about excess calorie intake! 

Ingredients

• Shredded Zucchini – This star ingredient adds moisture and nutrition without dominating the muffin flavor. Choose fresh zucchini and shred it at home before squeezing out excess moisture for the best results.
• Whole Wheat Pastry Flour – Provides the zucchini muffin recipe with a light texture while adding extra fiber and nutrients. 
• Poppy Seeds – Adds a hint of delicious nuttiness and a subtle crunch to each bite. Find them in the spice or baking aisle. 
• Baking Powder & Baking Soda – Essential leavening agents to help the muffins rise and give them a fluffy texture. 
• Granulated Sugar – Standard white granulated sugar is best to provide the muffins with the right amount of sweetness. It also dissolves easily into the batter to help achieve a light crumb. 
• Brown Sugar – Light brown or dark brown sugar adds a deep, rich, caramel-like flavor and moisture to the muffins. Use dark brown sugar for a stronger molasses flavor or light brown sugar for a milder sweetness. 
• Lemon Zest – Adds a bright, citrusy flavor that complements the zucchini. Zest a fresh lemon using a vegetable peeler to remove the outermost yellow layer. Avoid the inner white pith, as it has a bitter taste. 
• Plain Greek Yogurt – Provides moisture and protein, making these muffins tender and healthy. Look for plain, unsweetened Greek yogurt; use full-fat for a richer flavor and texture or low-fat if desired. 
• Avocado Oil – This healthy, neutral-flavored oil adds moisture without overpowering the flavor. For the best taste, choose high-quality cold-pressed or extra virgin avocado oil.
• Eggs – Use large eggs to provide sufficient structure in the muffins. Bring them to room temperature before adding to the recipe for the best muffin texture. 
• Vanilla Extract – Opt for pure vanilla extract for the richest, most robust taste. It adds a warming caramel-like note that accentuates the other flavors. 

Substitutions

• Shredded Zucchini – Swap the grated zucchini with shredded carrots or grated apples for similar moisture content and a slightly sweeter taste. 
• Whole Wheat Pastry Flour – Substitute it with a mix of all-purpose and whole wheat flour if needed.
• Poppy Seeds – Omit them if you prefer not to use, or swap them for sesame or chia seeds for a similar crunch and nutty flavor. 
• Granulated Sugar – Coconut sugar, cane sugar, or sugar substitutes like stevia or monk fruit can be used as a lower-glycemic option. 
• Brown Sugar – Muscovado sugar, coconut sugar, or maple syrup can be used (adjust the amount of liquid accordingly). 
• Lemon Zest – If you don’t have fresh lemons, you can use lemon extract or lemon juice as an alternative. You can also swap for orange zest for a slightly sweeter citrus alternative. 
• Plain Greek Yogurt – Sour cream or regular plain yogurt can be used instead. Greek yogurt tends to be thicker and tangier, so adjust the amount of other liquid and citrus ingredients accordingly. 
• Avocado Oil – Melted coconut oil or olive oil can be a healthy fat substitute. 
• Eggs – For an egg substitute, combine 1 tablespoon of flax or chia meal with 3 tablespoons of filtered water per egg. Allow the mixture to gel for 5-10 minutes before adding. 
• Vanilla Extract– If desired, Use vanilla bean paste or substitute almond or maple extract for a different flavor note.

How to Make Healthy Lemon Zucchini Muffins

To make the easy zucchini muffins, follow these simple steps:

Step 1: Preheat your oven to 375ºF and line a 12-count muffin tin with liners. In a medium bowl, stir together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.

Step 2: Combine the granulated sugar and lemon zest in a large bowl, rubbing the lemon zest into the sugar with your hands to release the oils and make lemon sugar.

Step 3: In the lemon sugar bowl, whisk the Greek yogurt, brown sugar, eggs, and vanilla until well combined. 

Step 4: Add the dry ingredients and stir until roughly combined, but not yet smooth (do not fully mix). 

Step 5: Squeeze the shredded zucchini of excess moisture using several layers of paper towels. Measure 1 ½ cups of squeezed shredded zucchini and stir it into the batter, mixing until just combined; be careful not to overmix. 

Step 6: Scoop the batter evenly into the 12 muffin cups, about ¾ full, then bake for 17-19 minutes or until a toothpick inserted in the center comes out clean. Allow to cool, then serve!

Recipe Tips

• Properly prepare the zucchini. After shredding the zucchini in a food processor or using a vegetable grater, squeeze out all excess moisture using paper towels. This prevents the muffins from becoming too soggy. 
• Don’t overmix the batter. When combining the wet and dry ingredients, mix until just combined. Overmixing the batter can lead to tough muffins; a few streaks of flour remaining in the batter is normal! 
• Accurately measure the flour. Spoon the flour into measuring cups and use the back of a butter knife to level it off. This ensures you don’t pack too much flour, which can make the muffins dense. 
• Massage the lemon zest with the sugar. Use your hands to rub the lemon zest into the sugar to lease its oils and enhance the lemon flavor in the muffins. 
• Prevent overfilling the muffin cups. Only fill each muffin tin about ¾ full to allow room for the muffins to rise evenly. Use an ice cream scoop to help you distribute the batter evenly. 
• Avoid overbaking. Towards the end of the baking time, keep a close eye on the muffins. They are done when a toothpick inserted into the center comes out clean or with a few crumbs attached. They will continue to cook slightly as they cool. 
• Allow cooling time. Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them set properly without breaking apart. 

Serving Suggestions

These muffins are a deliciously healthy option enjoyed for breakfast, as a mid-morning snack, or even dessert! Serve them warm with a dollop of Greek yogurt and a drizzle of honey for extra goodness, or pair them with some of my favorite recipes below for a heartier breakfast or brunch spread:

• Vegetable Breakfast Casserole With Sausage
• Creamy Mango Pineapple Smoothie
• Easy Protein Overnight Oats

Storage Directions

• Storage: Allow the muffins to cool completely to room temperature before transferring them to an airtight container lined with paper towels or parchment paper. This helps absorb excess moisture and keeps the muffins fresh. Store at room temperature for up to 3 days or in the refrigerator for up to 1 week.
• Freezing: These muffins also freeze well! Wrap each muffin in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months. Thaw frozen muffins overnight in the refrigerator.
• Reheating: Bring refrigerated muffins to room temperature or gently reheat them in the microwave or oven until heated to your desired temperature. 

Nutritional Info

These healthy muffins are equally delicious and nutritious, with a balanced nutritional profile. Each muffin contains 176 calories, making it the perfect snack or light meal. They are moderate in total fat, with about 7 grams, and provide 4 grams of protein, which helps keep you satiated while supporting muscle repair. 

The 26 grams of carbohydrates per serving is balanced by 2 grams of dietary fiber. This fiber content helps support digestive health and regulate blood sugar levels. With a moderate 162 mg of sodium per serving, these muffins are a lower-sodium option than most store-bought baked goods. 

If you want to adjust the nutritional composition of this recipe, consider using whole wheat or whole grain flour instead of whole wheat pastry flour for even more fiber and nutrients. You can also use natural sweeteners like honey, maple syrup, or low-glycemic stevia to replace the sugars to lower the overall sugar content. To reduce the amount of fat – but maintain the moisture and texture – replace a portion of the avocado oil with applesauce, mashed banana, or additional Greek yogurt. 

Total nutritional content per serving is:

• Calories: 176 calories
• Total Fat: 7 grams
• Protein: 4 grams
• Sodium: 162 mg
• Carbohydrates: 26 grams
• Fiber: 2 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

• 1 ½ cups whole wheat pastry flour: $0.40
• 1 tbsp poppy seeds: $0.24
• 1 tsp baking powder: $0.05
• ½ tsp baking soda: $0.01
• ¼ tsp salt: $0.01
• ½ cup granulated sugar: $0.02
• 2 tbsp lemon zest: $0.45
• ½ cup plain Greek yogurt: $0.70
• ¼ cup avocado oil: $0.74
• ¼ cup brown sugar: $0.13
• 2 large eggs: $0.90
• 1 tsp vanilla extract: $0.04
• 1 ½ cups shredded zucchini: $0.93

The total for these lemon zucchini muffins comes out to be around $4.62 or roughly $0.39 per muffin!

FAQs

More Healthy Breakfast Recipes

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Recipe

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xoxo Megan