Moist and flavorful zucchini lemon muffins bursting with fresh lemon zest and tender shredded zucchini. Perfect for breakfast or a light snack.
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest (from about 1 large lemon)
2 tablespoons fresh lemon juice
1 cup shredded zucchini (about 1 medium zucchini), excess moisture squeezed out
1/4 cup plain Greek yogurt
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, whisk together the vegetable oil, eggs, vanilla extract, lemon zest, lemon juice, and Greek yogurt until smooth.
Add the wet ingredients to the dry ingredients and gently fold together using a spatula until just combined. Do not overmix.
Fold in the shredded zucchini until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.