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Easy Lemon Glazed Zucchini Bread Muffins

lemon glazed zucchini bread muffins - featured image
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A quick, one-bowl recipe for moist zucchini bread muffins with a bright lemon glaze, perfect for breakfast, snacks, or light dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar (150 g)
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil (80 ml)
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, squeezed to remove excess moisture (about 1 medium zucchini)
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • For the Lemon Glaze:
  • 1 cup powdered sugar (120 g)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or spray it lightly with non-stick cooking spray.
  2. Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as you can.
  3. In a large mixing bowl, whisk together the sugar, eggs, and vegetable oil until the mixture is smooth and slightly pale. Add the vanilla extract and lemon zest.
  4. In the same bowl, add the flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture with a spatula until just combined. Avoid overmixing.
  5. Fold the grated zucchini and 2 tablespoons of lemon juice into the batter gently but thoroughly.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and slightly springy to the touch.
  8. While the muffins bake, prepare the lemon glaze by whisking powdered sugar with fresh lemon juice (and zest if using) in a small bowl until smooth. Add a little more lemon juice if needed for desired consistency.
  9. Once muffins are out of the oven, allow them to cool for 5 minutes in the pan before transferring to a wire rack. Drizzle the lemon glaze over the warm muffins so it seeps in slightly. Let cool completely before serving.

Notes

Squeeze out excess moisture from zucchini to avoid soggy muffins. Mix by hand to prevent overdeveloping gluten. Lemon zest is essential for bright flavor. If muffins brown too quickly, cover loosely with foil and continue baking. Glaze can be omitted for less sweetness.

Nutrition

Keywords: zucchini bread, lemon glaze, muffins, quick bake, one bowl recipe, easy baking, zucchini muffins, lemon zest, healthy snack

Find it online: https://milacook.com/easy-lemon-glazed-zucchini-bread-muffins-recipe-perfect-for-quick-one-bowl-baking/