Photo: Howard L. Puckett; Styling: Cindy Manning Barr
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


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

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

January 08, 2015

deechris10sen's Review

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

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

October 08, 2013

Phimubrain's Review

October 06, 2013

mbg125's Review

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

Parsons847's Review

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

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