Lemon Zucchini Muffins

These Lemon Zucchini Muffins are a delightful combination of fresh, zesty flavors and moist, tender texture. The zucchini adds natural moisture, making these muffins fluffy and light, while the lemon brings a bright citrus kick that pairs perfectly with a subtle sweetness. Ideal for breakfast, brunch, or an afternoon snack, these muffins are simple to make and a great way to use up seasonal produce. Whether you serve them warm with a bit of butter or enjoy them on their own, they’re bound to be a hit with friends and family alike.

Ingredients:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• Zest of 1 large lemon
• 1 large egg
• ¼ cup plain Greek yogurt or sour cream
• ⅓ cup vegetable oil
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
• Optional: ½ cup powdered sugar and 1 tbsp lemon juice for a light glaze

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingers to release the lemon oils and infuse the sugar with more lemon flavor.
4. Add the egg, Greek yogurt, oil, lemon juice, and vanilla extract to the lemon sugar. Whisk until smooth and well combined.
5. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
6. Gently fold in the grated zucchini until evenly distributed throughout the batter.
7. Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Optional: For a simple glaze, mix powdered sugar with lemon juice and drizzle over the cooled muffins.

Tips:

• Ensure the zucchini is squeezed well to remove excess water for the best muffin texture.
• Adjust the amount of lemon zest or juice for a stronger or milder lemon flavor to suit your taste.