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Lemon Zucchini Muffins

by in Oct 2011
Lemon Zucchini Muffins
1 vote, 3.00 avg. rating (69% score)
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Total Time: 20

Yield: Makes 12 muffins

Shredded fresh zucchini doesn’t alter the flavor of these lemon zucchini muffins muffins, but it does give them a moister texture and a nutritional boost.

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  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt
  • 2 teaspoons freshly grated lemon zest
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 2 large eggs
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 cup packed shredded zucchini (not drained; about 1 small zucchini)


Preheat oven to 400°. Line the cups of a standard muffin tin with paper baking liners, or mist with nonstick cooking spray. In a large bowl, whisk together flour, sugar, baking powder, salt, lemon peel, and nutmeg. Stir in nuts and raisins.
In a medium-size bowl, beat eggs; then beat in milk and oil. Add to f lour mixture; then sprinkle zucchini on top. Stir until just blended. Fill muffin tins. Bake until tops are golden brown and a toothpick comes out clean, 20—24 minutes.

Updated Sunday, April 21st, 2002

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One Response to Lemon Zucchini Muffins

  1. Anonymous September 11, 2003 at 5:35 pm #

    I did make it again, adding 1/4 t. more lemon peel and no raisins, which brought it up to very good.It’s all a matter of taste.Thanks for the great recipes.

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