Zucchini Lemon Muffins

Food and nutrition


Preparation:15 minutes

Cooking:20 minutes
Published on 11 October 2017


  • 1/2 cup of all-purpose flour
  • 1/2 cup of wheat flour
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 cup of grated zucchini
  • 2 teaspoons of lemon zest
  • 2 tablespoons of canola oil
  • 2 tablespoons of low fat milk (1%)
  • 1 egg
  • 1/4 cup of honey
  • 1/4 teaspoon of baking powder
  • 1/2 teaspoon of vanilla

Nutritional Values

Calories:140 kcal
Total lipids:4,5 gr
Total carbohydrates:22 gr
Proteins:3 gr


  1. Preheat oven at 180 °C (350 °F),  butter eight muffins tins, or use paper liners
  2. In mixing bowl, mix together the flours, baking powder, baking soda, and salt
  3. In another bowl, mix together the lemon zest, zucchini, oil, milk, honey, egg and vanilla.
  4. Mix in wet ingredients with dry ingredients until smooth, no more. 
  5. Pour batter in muffins tins, bake for approximatively 17 minutes, or until a toothpick inserted in the middle comes out clean. 

Variation: use carrots instead of zucchinis and 1 teaspoon of cinnamon instead of the lemon zest.