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Zucchini Muffins with a Zesty Lemon Glaze are way too delicious! They’re the perfect combo of carrot cake, zucchini bread, and oatmeal cookies, and I can’t get enough.
I made these 12 ooey gooey sweet and tangy muffins last night. There are currently 2 left. That should be enough to convince you to make them right there, but I suppose I’ll keep writing to make sure I seal the deal.
I ate them for my after work snack then as my side of vegetables right after devouring a bowl of corn flakes, then for dessert and again for breakfast this morning. They’re super versatile, what can I say??
The cat even enjoyed part of them. Well, a part of the ingredients. You’re probably thinking to yourself, ohhh he got to lick the bowl that the eggs were whisked in. Nope! One of our cats has a secret love for grated zucchini. It’s just one of those things he can’t keep his paws off of, so believe it or not, I actually have to keep my eye on him while prepping veggies. He likes cat food all right, but give him some steamed broccoli or grated zucchini and he’ll be your best friend forever!
These muffins come together in less than 30 minutes total. About 5-10 minutes for mixing the batter and about 20 minutes for bake time. During baking you can whip up the tangy sweet lemon glaze and by the time you’ve cleaned up the kitchen (or not) your oven timer is beeping and it’s time to curl up on the couch with 2, 3, 4 muffins in hand, a glass of milk, and a sleeping cat (or whatever warm bodied creature you prefer).
I absolutely love carrot cake, zucchini bread, and oatmeal cookies, so in this recipe I combined all three! I prefer to use wheat flour and quick oats because the soft and nutty texture combines fantastically with the tiny shreds of the carrot and zucchini.
They’re also a great way to sneak some fiber and veggies into your non-veggie loving friends and family. They might dispute the green shreds but after one bite they’re not gonna care one single bit!
These muffins = so much love in so many different ways. Please make your heart happy by making these zucchini muffins with a zesty lemon glaze!
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Zucchini Muffins with a Zesty Lemon Glaze
- Total Time: 30 minutes
- Yield: 12 1x
Description
Zucchini Muffins with a Zesty Lemon Glaze are way too delicious! They’re the perfect combo of carrot cake, zucchini bread, and oatmeal cookies, and I can’t get enough.
Ingredients
Scale
- ¾ cup whole wheat flour
- ½ cup quick oats
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (affiliate)
- ½ teaspoon allspice
- 1 medium zucchini, grated
- 1 large carrot, grated
- 2 large eggs
- 3/4 cup granulated sugar
- 6 tablespoons butter (affiliate), melted
- 1 lemon, juiced and zested
- ½ cup powdered sugar
Instructions
- Preheat oven to 325 degrees and grease large muffin tin.
- In large mixing bowl, whisk eggs and sugar together, then add melted butter.
- Add salt, cinnamon, and allspice. Mix well to combine.
- Add zucchini, carrot, 1 tablespoon of lemon juice, and 1 teaspoon of lemon zest. Stir.
- Add flour, oats, and baking powder. Stir gently to combine, scraping bottom and sides to incorporate all of the flour.
- Fill muffin tins about ⅔ full, then place in oven. Bake for 20-25 minutes, or until a toothpick comes out clean.
- Place on baking rack to cool.
- Whisk together powdered sugar and 2 tablespoons lemon juice. Drizzle over top of muffins as a glaze.
Notes
Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
- Prep Time: 10 mins
- Cook Time: 20 mins
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