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Lemon-Glazed Zucchini Bread Muffins

These Lemon-Glazed Zucchini Bread Muffins are moist, flavorful, and topped with a zesty lemon glaze that’s perfect for any time of day!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Easy, Gluten-Free Option, Lemon, Muffins, Quick, Vegetarian, Zucchini
Servings: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 3 large eggs
  • 2 cups grated zucchini
  • 1 teaspoon vanilla extract
  • 1 lemon zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1 cup powdered sugar

Instructions

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
  • In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.
  • In another bowl, combine vegetable oil, granulated sugar, and brown sugar. Beat in the eggs one at a time until fully incorporated. Stir in grated zucchini, vanilla extract, lemon zest, and fresh lemon juice.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few lumps are fine.
  • Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  • Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Muffins should be golden brown and slightly springy.
  • While baking, prepare the lemon glaze by whisking powdered sugar with a few tablespoons of lemon juice until smooth and pourable. Adjust consistency as needed.
  • After baking, cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely. Drizzle lemon glaze over each muffin and let it soak in.

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Whisk
  • Wire Rack
  • Small Bowl

Notes

  • Use freshly grated zucchini and squeeze out excess moisture for best texture.
  • Increase lemon zest and juice in the glaze for a stronger citrus flavor.
  • Allow muffins to cool completely before glazing to prevent melting.
  • Add nuts or chocolate chips for extra texture and flavor.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.