Moist Lemon/Orange Zucchini Muffins

Total Time
35mins
Prep 15 mins
Cook 20 mins

Lovely moist muffins using up some of the millions of Zucchini that keep popping up.

Ingredients Nutrition

Directions

  1. Mix together the eggs, oil, lemon rind, lemon juice,sugar, orange juice& Zucchine Mix together the flour, baking powder, baking soda, salt& nutmeg.
  2. Make a well in the middle of the dry ingredients and pour in the zucchini mixture, Mix well but lightly.
  3. Spoon batter into muffin tins lined with paper cups or without paper cups.
  4. Bake in 450F oven for apprx 20 minutes.
  5. Enjoy.
Most Helpful

Could just be me, but the cooking time on mine was half (closer to 10 min than 20 for regular-sized muffins). For mini muffins, it was closer to 5 minutes. Otherwise, I really enjoyed the muffins. They are best when served warm, so I reheated mine in the toaster oven to give that fresh-from-the-oven taste.

5 5

Very good muffins... I substituted virgin coconut oil for the canola and baked them about 13 minutes (kept checking them after 10 minutes to make sure they didn't overbrown), but otherwise I followed the original recipe. My muffins were very light with a delicate crumb. Thanks for posting...

5 5

Maybe they cooked just a little bit too much but they're still yummy. They're too golden, but inside they're moist. Since I don't like nutmeg, I used cinnamon and a little bit more. I used half canola oil and half unsweetened applesauce. I used only 1/3 cup of sugar. My son wanted to have a muffin for a snack at school. He likes zucchini muffins and he likes yours :) Thanks Bergy :) Made for all you can cook buffet