Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield
1 dozen (serving size: 1 muffin)

Want to know a secret? Zucchini is so mild, it's the perfect veggie to sneak into your kids' meals. In this recipe, shredded zucchini is stirred into muffin  batter, providing plenty of vitamins A & C without making a fuss. Grated lemon rind and a little sugar keep these muffins delightfully light, fresh, and irresistible.

How to Make It

Step 1

Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.

Step 2

Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.

Ratings & Reviews

Wonderful

MaryEliz
October 31, 2015
These have been in staple in our house since 1995.  They are easy to make and always come out light and fluffy.  I typically do use more lemon rind than the recipe calls for and always use freshly grated nutmeg. 

Not the flavor or texture I wanted

3marys3
August 07, 2015
I love homemade muffins and make different ones every time we have guests.  I thought 1 Tablespoon of Baking soda seemed excessive so I reduced it to 1/2 T.  That may have been my problem.  They were not light and fluffy.  they were dense.  I blame myself.  However, I still didnt enjoy the taste.  I would have liked more lemon and more zucchini.  Sad that I wasted the time and ingredients! 

3marys3's Review

AvenuePotter
January 08, 2015
N/A

deechris10sen's Review

daneanp
June 27, 2014
I made these today and although I only tasted a small piece, it is obvious I did something wrong. They are not light and fluffy. I did use whole wheat pastry flour instead and added fresh lemon juice to the milk. I also added chia seeds, but followed the rest of the instructions. I will see how they taste. I was hoping for a cake like muffin, but that didn't happen. I do know they are healthy and that is my ultimate goal when I bake.

MaryEliz's Review

Teribaker
May 24, 2014
These were a big hit with my wine club. I cut the sugar and milk in half, added a 6 ounce container of low fat lemon yogurt. Great texture and flavor. Next time I will add more zucchini or some shredded carrots.

Vicuska's Review

Knickers
October 08, 2013
N/A

Phimubrain's Review

78jessica
October 06, 2013
N/A

mbg125's Review

deechris10sen
September 02, 2013
for those with an abundance of zucchini....

Parsons847's Review

Parsons847
July 03, 2013
Recipe a good start. For a breakfast muffin I would add some cinnamon and a little more sweetner (my kids found it too bland otherwise). These would be a great dinner muffin to have with a summer soup. I would leave out the nutmeg and add some lemon thyme and/or dill.

breanne9906's Review

ReneePech
February 13, 2013
Fantastic muffins! I love how much flavour they have and the consistancy is really nice.