100% Whole Grain Lemon Zucchini Muffins

I found lots of lemon zucchini recipes, but none that specifically said that they didn’t taste like zucchini. So I figured I’d use as much lemony stuff as I could to cover up the taste. It worked. Yay!

These are super dense. Not fluffy. But that’s cool, I love dense. If you don’t like dense, you’ve been warned. :)

Those little green bits of the peel messed with my head. Peel them if you have children or childish people like me to trick. The little strands didn’t disappear like in this zucchini cake… don’t know why.

The one thing with zucchini that worries me is it seems that the water content seems to vary wildly. At least in the ones I’ve tried. I made these twice, making no changes, and there was a definite difference in moisture. Both versions were moist, but one was moister. And the sad thing is that I don’t even know what is “normal.” Mr. Texanerin will be returning on Friday (woohoo!) and will begin his position as my Zucchini Moisture Consultant immediately. Have I ever mentioned that would rather eat veggies than baked goods? It’s terrible I tell you.

I have one more summery recipe that I’ll post this week but it seems like everyone else is over summer so I’ll get myself in the fall mood. Soon! Or maybe I’ll post some season neutral recipes. :)

100% Whole Grain Lemon Zucchini Muffins

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Rated 4.0 by 1 reader
100% Whole Grain Lemon Zucchini Muffins
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 6 muffins

Ingredients

    Dry:

  • 1/2 cup whole wheat flour (70 grams)
  • 25 grams almond flour / about 1/4 cup (I guess almond meal would be ok)
  • 3/4 teaspoon baking powder
  • 1/4 cup traditional or rolled oats (20 grams)
  • 1/4 teaspoon salt
  • Wet:

  • 1/4 cup (60ml) maple syrup
  • 2 tablespoons lemon zest (from 2 lemons)
  • 1 tablespoon lemon juice
  • 1 egg
  • 1/4 cup (60ml) canola oil
  • 1/4 cup (60ml) Greek yogurt
  • 1 teaspoon (yup, 1 teaspoon) lemon extract
  • 1/2 cup grated zucchini (for me this was 60 grams)

Directions

  1. Preheat your oven to 350°F / 176°C and line a muffin tin with 6 liners. Combine the dry ingredients in a medium bowl and set aside.
  2. Stir together the wet ingredients, except for the zucchini, in a small bowl and add this to the dry ingredients, stirring just until combined. Fold in the zucchini.
  3. Divide among six muffin liners and bake for 15 minutes. Turn immediately onto a wire rack to cool.

Recipe by  | www.texanerin.com

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24 comments on “100% Whole Grain Lemon Zucchini Muffins” — Add one!

  • cindy says
    October 21, 2016 @ 10:05 am

    Could I replace the whole wheat and almond flours for the 1 on 1 gluten free baking flour by Red Mill? I’m trying to stay away from wheat, and I don’t have any almond flour in the house?
    These sound delicious.

    Reply
    • Erin replies to cindy
      October 21, 2016 @ 9:30 pm

      Unfortunately the 1 to 1 flour is only a sub for wheat flours and not almond flour. I think you should try it in this lemon zucchini muffin recipe instead. :) I haven’t tried it with the GF flour but I’m pretty sure it’d work since it’s wheat based (it’s one of my recipes that I posted on another blog).

      Reply
  • Heather R
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    says
    January 10, 2014 @ 11:17 pm

    These were so nice and moist. I thought with all the lemon added they might be over the top lemony but it was actually a nice mellow lemon flavor. I doubled the recipe and only had to add 5 minutes to the baking time.

    Reply
    • Erin replies to Heather R
      January 13, 2014 @ 11:29 pm

      I’m so happy that you liked them, Heather! Thanks a ton for the feedback. :)

      Reply
  • Denise says
    May 2, 2013 @ 4:53 pm

    Hi! I’m going to try these muffins since I just bought some zucchini. Have you tried doubling this recipe? We go through muffins like nobody’s business, so making only 6 is almost a waste of time! :) [I don’t mean that to be an insult]

    Reply
    • Erin replies to Denise
      May 2, 2013 @ 5:20 pm

      Hi Denise! That wasn’t an insult at all. :) Doubling this recipe is no problem. Go for it! Just be sure to watch them when they’re baking. The different moisture content in zucchini makes it difficult to say when exactly to take them out. Good luck! :)

      Reply
  • Erin says
    September 4, 2012 @ 8:22 pm

    JulieD – Thanks!

    Reply
  • JulieD says
    September 4, 2012 @ 5:11 pm

    I love these…they look so pretty!!

    Reply
  • Erin says
    August 30, 2012 @ 9:26 pm

    Miryam – You've gotta try! I'd start with that chocolate zucchini cake. :)

    Jessica – Thanks!

    Angela – I'm sure it's going to take over in me soon!

    Heidi – Thanks! Sorry that your lemon loaf didn't work out. I hope you can try it again! I'd love to see it. :)

    Amy and Erin – Thanks!

    Barbara – Happy that you've subscribed! I wish I lived in Sweden too and could pop over and give you some leftover muffins. :)

    Kathleen – Yay! Another dense fan. There aren't many of us.

    Georgia – Well they don't have much honey but I wouldn't say that they're savory. :)

    Sarah – Thanks! And the lemon makes these.

    Reply
  • baking.serendipity says
    August 30, 2012 @ 1:12 am

    I love zucchini muffins, and the lemon in these sounds so good! Perfect end of summer recipe :)

    Reply
  • Georgia | The Comfort of Cooking says
    August 29, 2012 @ 8:14 pm

    Love these savory muffins, Erin! I could see enjoying them for breakfast and on the side of a soup or stew. Awesome recipe!

    Reply
  • Kathleen says
    August 29, 2012 @ 3:52 am

    These sound like some might yummy muffins. I personally prefer the dense!

    Reply
  • My Italian Smörgåsbord says
    August 28, 2012 @ 11:30 pm

    they look really good. and I love BOTH vegetables and baked goods :) so I guess I would love these ones. even if I would not mind to actually taste the zucchini. actually could have one right now… with 100% whole wheat I would not feel that guilty. xox (I thought I was already subscribed to your blog but I guess I wasn't. now I am!)

    Reply
  • Erin @ Dinners, Dishes and Desserts says
    August 28, 2012 @ 10:20 pm

    Oh how I love muffins, and these look amazing! I need to get some zucchini quick!

    Reply
  • amy @ fearless homemaker says
    August 28, 2012 @ 8:57 pm

    i actually like dense with certain things, too, + i bet i'd love these. i'm a lemon fiend!

    Reply
  • Heidi @ Food Doodles says
    August 28, 2012 @ 8:13 pm

    Yay! More zucchini! This is too funny to me… I made a lemon loaf at the same time I made my chocolate one but it was far too dry and I never got around to re-testing it. It is a very delicious idea though. Your muffins look great!

    Reply
  • Angela @ AnotherBitePlease says
    August 28, 2012 @ 6:49 pm

    what an interesting combination…how creative! Keep on with the summer. I don't want to let go of summer but my love for pumpkin & apples is going to win over I am sure :-)

    Reply
  • Jessica@AKitchenAddiction says
    August 28, 2012 @ 5:02 pm

    Yum, I like the lemon zucchini combo!

    Reply
  • eatgood4life.blogspot.com says
    August 28, 2012 @ 3:02 pm

    Wow, you are really on a zucchini quick :-) Nothing wrong with that, I love zucchinis however I have never baked with them. I really need to, especially that chocolate zucchini cake you just made recently.

    I like the combo you used for this and the recipe ingredient list, well very healthy!!

    I am glad you got rid off the zucchini flavor, this way you can get some of your veggies in :-)

    Reply
  • Erin says
    August 28, 2012 @ 1:51 pm

    Lora – Thanks!

    Baltic Maid – Especially considering that I don't know what an especially wet / dry zucchini is. I hope it's not such a big difference that it messes up the recipe!

    Kathryn – I had already done chocolate… had to think of another flavor. :)

    Julie – I was just in it for the lemon. :) And yay, someone agrees with me on the fall thing! It's my favorite season and I'm really excited that it's close but it's still summer. Peaches are still on sale, people! :D

    Reply
  • Julie @ Table for Two says
    August 28, 2012 @ 3:47 am

    Oh, very nice. Lemon and zucchini sound like a great combo together! Totally go for season neutral :) it's too early for fall recipes ;)

    Reply
  • london bakes says
    August 28, 2012 @ 1:49 am

    I've never thought about lemon and zucchini before but it sounds really delicious!

    Reply
  • Baltic Maid says
    August 28, 2012 @ 1:12 am

    I agree, the lemon zucchini combination sounds and looks amazing. And I experienced the same with the zucchini varying in water content. Slightly annoying. :-P

    Reply
  • Lora says
    August 27, 2012 @ 10:11 pm

    I love this lemon zucchini combo. These look amazing however moist they are.

    Reply

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