Ingredients
12
12 servings
- •1 ¾ cups all-purpose flour
- •¾ cup white sugar
- •1 teaspoon baking powder
- •¾ teaspoon baking soda
- •½ teaspoon salt
- •1 zucchini, shredded
- •1 (8 ounce) container lemon yogurt
- •6 tablespoons butter, melted
- •1 egg, beaten
- •1 tablespoon lemon juice
- •1 tablespoon lemon zest
- •⅓ cup lemon juice
- •¼ cup white sugar
- •2 teaspoons lemon zest
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.
- Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.
- Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutritional Facts
Per 12 servings
- Calories: 210
- Carbohydrate: 35g
- Fat: 6g
- Fiber: 1g
- Protein: 4g
- Sugar: 21g
Related Recipes
Rice Zucchini Muffins
Glazed Lemon Zucchini Bread
Zucchini-Lemon-Poppy Seed Muffins
Moistest Sugar-Free Zucchini Muffins Ever
Lemon Zucchini Bread
Zucchini-Chocolate Chip Muffins
Zucchini Raisin Muffins
Zucchini Yogurt Multigrain Muffins
Best Lemon Zucchini Bread
Zucchini Bread Pancakes
Blueberry Zucchini Muffins
