Lemon Courgette Muffins

These Lemon Courgette Muffins (also known as zucchini muffins) are soft, moist, and bursting with fresh citrusy flavor. The combination of grated courgette and zesty lemon creates a light, refreshing treat that’s perfect for breakfast, brunch, or an afternoon snack. These muffins are easy to make, packed with hidden veggies, and can be made dairy-free or gluten-free to suit any dietary needs.

Why You’ll Love This Recipe

• Moist and fluffy texture – Grated courgette keeps these muffins soft and tender.
• Fresh, bright flavor – Lemon zest and juice give a burst of citrusy goodness.
• Easy to make – Simple ingredients and minimal prep.
• Hidden veggies – A delicious way to sneak vegetables into your diet.
• Customizable – Easily adapted for dairy-free, gluten-free, or vegan diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Grated courgette (zucchini), squeezed to remove excess moisture
• All-purpose flour (or gluten-free flour blend)
• Baking powder
• Baking soda
• Salt
• Granulated sugar (or coconut sugar for a healthier option)
• Eggs (or flax eggs for a vegan option)
• Greek yogurt (or plant-based yogurt)
• Vegetable oil or melted coconut oil
• Lemon zest
• Lemon juice (freshly squeezed)
• Vanilla extract
• Poppy seeds (optional, for texture and added flavor)

Directions

this recipe

1. Preheat oven: Set the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Prepare the courgette: Grate the courgette and squeeze out excess water using a clean cloth or paper towel. Set aside.
3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds (if using).
4. Mix wet ingredients: In another bowl, combine sugar, eggs, yogurt, oil, lemon zest, lemon juice, and vanilla extract until smooth.
5. Combine: Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the grated courgette.
6. Fill muffin tins: Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake: Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Cool and serve: Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Gluten-Free Lemon Courgette Muffins – Use a gluten-free flour blend instead of all-purpose flour.
• Vegan Option – Replace eggs with flax eggs and use dairy-free yogurt.
• Lemon-Blueberry Muffins – Add 1 cup of fresh blueberries for a fruity twist.
• Lemon Glazed Muffins – Drizzle with a simple glaze made from powdered sugar and lemon juice for extra sweetness.
• Nutty Courgette Muffins – Add chopped walnuts or almonds for added crunch.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
• Freezing: Freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or in the microwave before serving.
• Reheating: Microwave for 15-20 seconds to enjoy warm muffins.

FAQs

Do I need to peel the courgette?

No, the skin is thin and adds color and nutrients to the muffins. Just be sure to wash it well before grating.

How do I prevent soggy muffins?

Make sure to squeeze out as much moisture as possible from the grated courgette before adding it to the batter.

Can I use lime instead of lemon?

Yes, lime zest and juice will give the muffins a slightly different but equally refreshing flavor.

Can I reduce the sugar?

Yes, you can cut the sugar by up to ¼ cup for a less sweet version.

Can I add chocolate chips?

Yes! White chocolate chips pair especially well with lemon and courgette.

Why did my muffins sink in the middle?

This can happen if the batter was overmixed or if the oven temperature was too low. Make sure to follow baking times and avoid overmixing.

Can I make mini muffins?

Yes! Reduce baking time to 10-12 minutes for mini muffins.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin—if it comes out clean or with a few moist crumbs, they’re ready.

Are these muffins healthy?

Yes, especially if made with whole wheat flour and less sugar. The courgette adds moisture and extra nutrients without compromising on flavor.

Can I use frozen courgette?

Yes, but thaw and drain it thoroughly before adding it to the batter.

Conclusion

These Lemon Courgette Muffins are the perfect blend of fresh, zesty flavors and soft, moist texture. They’re easy to make, healthy, and versatile—perfect for breakfast, brunch, or a light snack. Try this recipe for a refreshing treat that sneaks in some extra veggies without compromising on flavor!

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