Zucchini-Lemon Muffins

These have been in staple in our house since 1995.  They are easy to make and always come out light and fluffy.  I typically do use more lemon rind than the recipe calls for and always use freshly grated nutmeg. 

I love homemade muffins and make different ones every time we have guests.  I thought 1 Tablespoon of Baking soda seemed excessive so I reduced it to 1/2 T.  That may have been my problem.  They were not light and fluffy.  they were dense.  I blame myself.  However, I still didnt enjoy the taste.  I would have liked more lemon and more zucchini.  Sad that I wasted the time and ingredients! 

I made these today and although I only tasted a small piece, it is obvious I did something wrong. They are not light and fluffy. I did use whole wheat pastry flour instead and added fresh lemon juice to the milk. I also added chia seeds, but followed the rest of the instructions. I will see how they taste. I was hoping for a cake like muffin, but that didn't happen. I do know they are healthy and that is my ultimate goal when I bake.

These were a big hit with my wine club. I cut the sugar and milk in half, added a 6 ounce container of low fat lemon yogurt. Great texture and flavor. Next time I will add more zucchini or some shredded carrots.

for those with an abundance of zucchini....

Recipe a good start. For a breakfast muffin I would add some cinnamon and a little more sweetner (my kids found it too bland otherwise). These would be a great dinner muffin to have with a summer soup. I would leave out the nutmeg and add some lemon thyme and/or dill.

Fantastic muffins! I love how much flavour they have and the consistancy is really nice.

I did add 2 cups of shredded zucchini and cut down on the milk. I also added some chopped lemon basil to the mix! Delicious!

Very nice muffins! I used half white whole wheat flour and half regular AP flour and I added extra lemon by mixing lemon juice with the milk to make soured milk. These are very tasty, very easy to make. I made a double batch, so half of them went in the freezer to enjoy later. I'll definitely make these again.

I've made these several times and they are a family favorite. Very easy and freeze well. They are a nice alternative to zucchini bread if you have a lot of zucchini to get rid of. I eat them for breakfast and my husband and daughter take them for snacks. I've been known to sneak a Tbsp or two of flaxseed into the batter....

Really really good muffins! Just made them yesterday and they're almost gone. I did add some lemon juice to the batter, because the more lemon the better I always say! :) Make sure you follow the recipe and put them in an oiled muffin tin instead of papers as they tend to stick, but highly reccomended!

Excellent. I used whole wheat pastry flour, substituted 1 c. buttermilk for milk, reduced baking powder to 1 tsp., added 1 tsp. of baking soda, added 1/2 tsp. lemon extract and cut the sugar a little.

This in one of my favorite zucchini bread/muffin recipes now! I thought the taste and texture were perfect. One weird thing with mine was when they came up and over the edge of the muffin cup they rose straight up so they were shaped like a cylinder, rather than billowing over. It was weird. Next time I'll double this and make a loaf of bread as well.

These are SO tasty! The lemon and the zucchini complement each other suprizingly well and my family was amazed and kept asking for more. They freeze really well, too.

These were delicious. I had 1 left over zucchini, so I decided to make this recipe, and I am glad I did! Just the right amount of lemon. I did not find them bland at all, like other reviewers mentioned. My only complaint is that they were too small! Their texture almost reminded me of a scone. Great for breakfast. I did not have any nutmeg so I just threw in some cinnamon instead. Will definitely make again.