Step 1. Prepare the zucchini.
Wash and shred the zucchini. If it’s very watery, squeeze lightly to remove some of the excess liquid, but not all — it helps keep the muffins moist.
Step 2. Mix the wet ingredients.
In a large bowl, whisk together the eggs, sugar, oil, vanilla, and lemon juice (or vinegar) until smooth and slightly pale.
Step 3. Add the dry ingredients.
Add the flour, baking soda, baking powder, salt, and cinnamon. Stir gently until just combined. Avoid over-mixing to keep the texture soft.
Step 4. Add the zucchini.
Fold in the shredded zucchini until evenly mixed. The batter will be thick but spreadable.
Step 5. Bake.
Divide the batter evenly among paper-lined or greased muffin tins, filling each about ¾ full. Bake at 350°F (175°C) for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Step 6. Cool and serve.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Zucchini adds moisture that keeps these muffins soft without gluten. The lemon juice (or vinegar) helps activate the baking soda for a gentle rise, while a touch of baking powder gives them extra lightness. These muffins freeze well — just reheat for a few seconds in the microwave or toaster oven.
Calories: 150 kcal | Protein: 3 g | Fat: 8 g | Carbohydrates: 18 g | Fiber: 2 g | Sugars: 9 g | Sodium: 130 mgValues are approximate and may vary depending on ingredients used.
Try our Gluten-Free Zucchini Bread for a classic loaf version, or pair these muffins with our Homemade Jam for an easy breakfast.
