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Zucchini Lemon Muffins

September 19, 2011

I may have found my new favorite muffin. Holy cow these are good! So light and lemony and fresh. Plus they’re from Cooking Light so only 150 calories each! If I ever open a cafe, expect to see these served along side every salad.

1 cup all-purpose flour
1 cup wheat flour
1/2 cup granulated sugar
1 Tablespoon baking powder
2 teaspoons grated lemon rind (about 1 large lemon)
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup zucchini, shredded
3/4 cup milk
3 Tablespoons vegetable oil
1 egg


  • Pre heat oven to 400 degrees F.
  • Combine first 7 ingredients in a large bowl. Make a well in center of mixture.
  • In a separate bowl, whisk together zucchini, milk, oil, and egg.
  • Add liquid mixture to flour mixture, stirring just until dry ingredients are moistened.
  • Divide batter evenly among 12 muffin cups coated with cooking spray.
  • Bake 20 minutes or until golden.
  • Remove from pans immediately, and let cool on a wire rack.
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4 Responses to “ Zucchini Lemon Muffins ”

  1. Erica on May 21, 2013 at 3:22 am

    My sister and I have just finished making 4 dozen of these and we added carrots,the lemon, and orange to the the different batches and they’ve come out delicious. Thank you for the recipe.

    • KP on May 25, 2013 at 9:42 pm

      Awesome! Love your tweaks!

  2. Farm Fresh To You on July 11, 2012 at 10:06 pm

    I am making these this weekend – can’t wait! It’s a little hot to be using the oven this week but maybe if I get up really early. I think these may be worth baking at 4 a.m. Thanks for sharing your zucchini recipes with us. Lots of good stuff!

    • KP on July 13, 2012 at 4:36 pm

      Awesome! Let me know how they turn out! Thanks for your comment :)

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