Creating summer-inspired refreshments like mini low-fat lemon zucchini muffins offers a no-fuss approach to serving dainty pick-up foods.

These little gems are great to whip on a Sunday for the perfect grab-and-go breakfast or snack all week. You can also bring them to your next potluck so all of the guests don’t feel so guilty after a few (or three or four) nibbles when they’re craving something sweet. Makes 4 dozen.

A fresh batch of lemon zucchini muffins on a cooling rack.

Lemon Zucchini Muffins Recipe

These low-fat lemon zucchini muffins are the perfect bite-size nibble for your next party.


Yield: 48 servings
4.67 from 6 ratings
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  • Preheat oven to 350 degrees.
  • In medium bowl, mix flour, baking powder and salt; set aside.
  • Whisk eggs and sugar together; mix in applesauce, buttermilk and lemon juice then add zucchini and lemon zest; mix to just combined.
  • Add dry ingredients into batter; do not over mix.
  • Scoop 1 tablespoon of batter into each mini cupcake round and bake 15–18 minutes or until toothpick inserted comes out clean.
  • For an easy glaze, mix ¼ cup of powdered sugar, 2 tsp of lemon juice and the zest of 1 lemon. When tops are dry, dust with powdered sugar.


Don't be stuck with the leftovers! Small bites are more likely to get snapped up than food served in larger portions.
Calories: 39kcal, Carbohydrates: 8g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.1g, Cholesterol: 9mg, Sodium: 124mg, Potassium: 25mg, Fiber: 0.2g, Sugar: 5g
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Lemon zucchini muffins recipe