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Lemon Zucchini Muffins with Lemon Glaze

Moist, sweet, and fluffy Lemon Zucchini Muffins with Lemon Glaze, almost like cupcakes! These are super soft and light, and bursting with zesty lemon, a unique spin on classic zucchini baked goods!
Course Muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 18 muffins
Author Sarah @ The Gold Lining Girl

Ingredients

For Lemon Zucchini Muffins:

  • 3 eggs
  • 1/2 c. plain Greek yogurt or light sour cream
  • 2/3 c. canola or vegetable oil
  • 1 tsp. vanilla
  • 1 tsp. lemon extract optional
  • 2 c. grated zucchini
  • 2 c. sugar
  • zest of 2 lemons
  • 3 c. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda

For Lemon Glaze:

  • 3 c. powdered sugar
  • 3 tbsp. butter melted
  • zest of 2 lemons
  • juice of 1 lemon

Instructions

For Lemon Zucchini Muffins:

  1. In a large bowl, whisk together eggs, Greek yogurt, oil, vanilla, lemon extract, grated zucchini, sugar, and lemon zest.
  2. In a medium bowl, combine flour, salt, and baking soda.
  3. Add the dry ingredients to the wet ingredients, and mix until just combined. Don't overmix - a few lumps are okay.
  4. Place paper liners in each of 18 regular-sized muffin cups.
  5. Divide batter among muffin cups, filling them about 3/4 full.
  6. Bake at 350 degrees for 22-25 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean. The tops will also appear 'set'.
  7. Remove to wire racks to cool completely.
  8. Meanwhile, prepare glaze.

For Lemon Glaze:

  1. In a medium bowl, whisk together powdered sugar, butter, lemon juice, and lemon zest, until smooth.
  2. Drizzle over cooled muffins.