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Healthy Lemon Zucchini Muffins

Healthy Lemon Zucchini Muffins

These Lemon Zucchini Muffins are fresh, light, and make the best healthy breakfast or snack! They have a bright combination of flavors that work perfectly for summertime baking.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 134 kcal


  • 12 Cup Muffin tin
  • Grater
  • Lemon juicer and zester
  • 2 Large mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula


  • ¾ cup Whole wheat flour
  • ¾ cup Unbleached all-purpose flour
  • 1/2 teaspoon Fine sea salt
  • 2 ¼ teaspoon Baking powder
  • 1/2 Cup Coconut sugar
  • 1/4 Cup Coconut oil melted and cooled slightly
  • 2 Large Eggs
  • 1 1/2 Tablespoons Lemon zest zest of 1 lemon
  • 3 Tablespoons Fresh lemon juice about 1 large lemon
  • 1 tsp Pure vanilla extract
  • 1/4 Cup Unsweetened almond milk
  • 1 1/2 Cups Shredded zucchini about 1 small sized


  • Preheat oven to 400° F. Line a 12 cup muffin pan with paper liners or spray with non-stick baking spray.
  • Shred the zucchini with a grater, and juice and zest the lemon.
  • 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.
  • Using a measuring cup, 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. Let the muffins sit for 5 minutes, then remove them from the pan and let them finish cooling on a wire rack.


  • You don't need to squeeze out the zucchini for this recipe. The moisture from the zucchini keeps these muffins soft.
  • Bake the muffins for 14-16 minutes, depending on how your oven temperature is. Check the muffins with a toothpick at 14 minutes to make sure they don't overbake.
  • Store the muffins in an air-tight container at room temperature for up to 3 days or in the fridge for up to 5 days.
  • These muffins can easily be frozen by placing them in two ziplock freezer bags and freezing for up to 3 months. Defrost them at room temperature for a few hours or in the fridge overnight.
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