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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



  • 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


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


  • 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