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

Lemon Zucchini Muffins Recipe

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These low-fat lemon zucchini muffins are the perfect bite-size nibble for your next party.
Course Breakfast
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 48 servings
Calories 39
Author Cheryl Najafi

Ingredients

Batter

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup applesauce
  • 3/4 cup buttermilk
  • 4 Tbsp lemon juice
  • 1 zucchini grated (about 1 cup)
  • 1 lemon zest of lemon

Glaze

  • 1/4 cup powdered sugar
  • 2 tsp lemon juice
  • 1 lemon zest of lemon

Instructions

  • 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.

Notes

Don't be stuck with the leftovers! Small bites are more likely to get snapped up than food served in larger portions.

Nutrition

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